Chop up the onions, celery, crush garlic, salt and pepper and set aside.

In a large Dutch oven over medium heat, add oil. Let oil heat up. Add vegetables.

Cube meat and season with some of the salt and pepper. I season in layers. Toss in garlic powder, rosemary and flour.

Make sure meat is evenly coated and shake off excess flour.

Add meat to sauteed vegetables. Saute until meat starts to brown. Scrap up the bits on the bottom of the pan. Add in the tomato paste and cook 1 minute. Then add wine.

Deglaze pan with wine and again scrap up the bits on bottom of the pan. Cook 2 minutes to cook off the alcohol.

Add fire roasted tomatoes, vinegar, broth and potatoes. Add rest of salt and pepper.

Stir, then cover and bring heat down to a simmer. Simmer 1-1/2 hours. Potatoes, meat and vegetables should be tender.

Uncover and toss in fresh parsley. Serve and enjoy!