Beef Stew

1 lb cubed beef
3 Tbsp. olive oil
2 carrots, quartered
1 celery rib, quartered
1 onion, quartered
½ garlic
1 Tbsp. tomato paste
1 Tbsp. balsamic vinegar
1 cup red wine
1 bay leaf
dash thyme
2 cups beef broth
2 potatoes, cubed

1. Season beef with salt and pepper; brown in hot oil for 8 minutes. Remove.
2. Sauté carrots, celery, onions, garlic over medium heat until brown (12 min.)
3. Push veggies aside; add tomato paste; stir 2 min; mix together
4. Stir in vinegar for 2 minutes.
5. Stir in wine, bay leaf, thyme; boil until reduced (5 min.)
6. Add broth, beef.
7. Put in covered dish; cook 1 hour at 350°
8. Simmer with potatoes for 30 min.
9. Add 1 tsp. sweet paprika
10. Serve over egg noodles.