7 to 8 tablespoons EVOO
2 1/2 to 3 pounds stew beef, at room temperature
1 quart beef stock
1 onion, quartered
2 bay leaves
3 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon coarse black pepper
2 cups dry red wine
2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
2 to 3 tablespoons rosemary, finely chopped
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