Garlic Lover's Beef Stew

Whatever cut of beef you choose, cut it into about 1-inch pieces. Then pat it dry and sprinkle with salt and pepper.
2 pounds stew meat or, preferably, chuck roast, Salt and pepper
In a heavy bottomed pan heat the olive oil over medium heat.
3 tablespoons olive oil
When the oil is hot, add the beef in batches and cook until browned on all sides. Remove the browned meat to a plate and set it aside.
Add the butter to the pan.
2 tablespoons butter
Add the onions and garlic and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the onions have begun to wilt and brown.
2 large white or yellow onions, 1 head of garlic
Stir the tomato paste into the onions and garlic.
2 tablespoons tomato paste
Cook the tomato paste for a minute or two.
Add the beef stock, diced tomatoes with their juice, diced celery, and fresh parsley.
3 cups beef stock, 14.5 ounces canned diced tomatoes with juice, 2 ribs celery, 2 tablespoons chopped fresh parsley
Return the browned stew meat to the pan and stir everything together.
Bring to a boil, then reduce the heat to a simmer. Cover and cook at a low simmer for about 2 to 2 ½ hours or until the beef is very tender.