Beef Stew with Carrots & Potatoes

onceuponachef.com

Haynes

3 pounds boneless beef chuck (well-marbled), cut into 1-½-inch pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1-½ tablespoons tomato paste

¼ cup all-purpose flour

2 cups dry red wine

2 cups beef broth

2 cups water

1 bay leaf

½ teaspoon dried thyme

1-½ teaspoons sugar

4 large carrots, peeled and cut into 1-inch chunks on a diagonal

1 pound small white boiling potatoes (baby yukons), cut in half

Fresh chopped parsley, for serving (optional)

Directions at onceuponachef.com

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