Italian beef stew

Ingredients

• Rump roast - 2 1/2 lbs (The fat should be trimmed off and you also have to cut into 1-inch pieces).
• Medium-sized carrots - 4 Nos. (You need to chop the carrots into 1/2-inch thick pieces and the chopped pieces should be equivalent to 2 cups).
• Celery stalks - 3 Nos. (You have to chop them into 1/2-inch thick pieces and the quantity should be equivalent to 1 1/2 cups).
• Extra virgin olive oil - 5 tablespoons.
• Red wine vinegar - 1 tablespoon.
• Large yellow onion – 1 no. (It should be diced)
• All-purpose flour - 1/3 cups.
• Garlic clove - 3 Nos. (They should be finely minced).
• Diced tomatoes - 2 cans (15 oz)
• Freshly ground pepper - 1/2 teaspoon.
• Low-sodium beef broth - 4 cups.
• Salt - 3/4 teaspoon.
• Dried thyme - 1 teaspoon.
• Russet potatoes - 1 1/2 lbs. (They should be peeled and diced into 1-inch pieces).
• Dried oregano - 1 teaspoon.
• Dried rosemary - 3/4 teaspoon (It should be crushed)
• Dried marjoram - 1/2 teaspoon
• Bay leaves - 2 Nos.
• Fresh parsley - 2 tablespoons (It should be chopped)
• Cremini mushroom - 8 oz (It should be sliced).
• Fresh basil - 3 tablespoons. (It should be chopped).
• Parmesan or Romano cheese - for serving