5 poundsbeef stewing meat, cut into 2- to 3-inch pieces
Salt and freshly ground black pepper
1/3cupolive oil , or avocado oil
2leeks, washed well and sliced thinly
1large onion, diced
8garlic cloves, minced
4celery ribs, diced
4ounceswhite mushrooms, roughly chopped
1/2cupred wine vinegar
1cupcanned whole tomatoes with juice
3 to 3 1/2cupsbeef broth
Season the beef with salt and pepper on both sides. Heat the oil in a 5- to 6-quart Dutch oven over high heat and brown the meat in batches, adding more oil as needed. Remove the meat to a plate.
Lower the heat and add the leeks, onion, garlic, carrots, celery, and mushrooms. Cook until softened, 5 to 10 minutes. Stir in the tomato paste and the anchovies and cook for 1 or 2 minutes to melt and distribute the anchovies.
Add the beef and its juices back to the pot. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and raise the heat to bring to a boil. Pour in the broth to cover (you may need a bit more than 3 cups). Add 1 1 ?2 teaspoons salt, the bay leaves, and the thyme and bring to a boil. Simmer, partially covered, until the meat is tender, 2 to 3 hours. Cool to room temperature. Refrigerate for several hours.
When cool, skim off most of the fat from the top. Reheat over low heat, letting the stew simmer for 30 to 45 minutes before serving.
Mix in half the parsley and garnish with the rest.
Tips and Techniques (from the book): Make this a day ahead—its flavor will improve and you can enjoy the stew without thinking of all the dishes you have to wash.