Classic Beef Stew Recipe

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3 tablespoons all-purpose flour

kosher salt and black pepper

5 pounds beef chuck, cut into 16 large pieces

2 tablespoons olive oil

1 6-ounce can tomato paste

2 stalks celery, cut into 3-inch lengths

1 medium onion, quartered

1 750-milliliter bottle red wine (such as Pinot Noir or Syrah)

2 bay leaves

2 pounds medium carrots (about 10), cut into 3-inch lengths

1 1/2 pounds turnips, peeled and quartered

2 12-ounce packages egg noodles

2 tablespoons unsalted butter

1/2 cup chopped fresh flat-leaf parsley

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