Beef Stew

cookingclassy.com

Amber Cavasoz

2 ¼ lbs. chuck roast, trimmed of excess fat, cut into 1 ¼-inch cubes

Salt and freshly ground black pepper

3 ½ Tbsp olive oil, divided

2 cups chopped yellow onion (1 large)

1 ½ Tbsp minced garlic (about 4 cloves)

¼ cup all-purpose flour

1.5 Tbsp tomato paste

1 cup dry red wine, such as Pinot Noir or Cotes du Rhone

3 ½ cups beef stock

2 tsp Worcestershire sauce

1 Tbsp fresh thyme leaves

2 tsp minced rosemary

2 bay leaves

20 oz. red potatoes, scrubbed and rinsed clean

14 oz. large carrots (about 4)

1 Tbsp balsamic vinegar

2 Tbsp minced fresh parsley

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