1 Heat 1 Tbsp of oil in a large dutch oven over high heat. Brown beef cubes in batches (don’t crowd the pan) and remove to a small dish.2 Reduce heat to medium and add remaining oil and brown onions. Add garlic, celery and carrots and cook 3-4 minutes.3 Return meat to pot and add stock, rosemary, bay leaves and smoked paprika. Bring to a boil, then simmer over low heat for at least 1 hour (I recommend 2; you can also finish this in a 350 degree oven for 1 to 2 hours). Season with salt and pepper to taste.

Smoked paprika is one of my favorite secret ingredients. It's adds an incredible depth of flavor--in this case, lending the illusion that you simmered this stew for an entire day rather than just 2 hours!

Source:

http://pennypinchingepicure.com/2010/04/smoky-rosemary-fire-roasted-tomato-beef-stew/