Ultimate Beef Stew with Mushrooms

2 to 3 tablespoons olive oil for searing meat.

3½ pounds chuck roast or stewing meat, trimmed and cut into 2-inch cubes.

2 teaspoons salt

1 teaspoon pepper

1 pound mixed mushrooms, sliced

2 large yellow onions, peeled and chopped

6 garlic cloves, minced

2 tablespoons fresh thyme

2 tablespoons chopped fresh parsley (more for garnish)

4 tablespoons balsamic vinegar (3 before cooking in the oven and 1 more when fully cooked and removed from the oven if desired.)

3 tablespoons Worcestershire sauce (2 before cooking in the oven and 1 more when fully cooked and removed from the oven if desired.)

4 tablespoons tomato paste

1 teaspoon sugar

3 cups red wine (or beef stock if preferred)

3 cups beef broth (or a combination of water and beef stock)

1 to 2 tablespoons of cornstarch mixed into 1 to 2 tablespoons cold water.

5 medium carrots, peeled and cut into 1-inch chunks

1 pound small white potatoes (baby Yukon), (cut in half if desired)

Directions at tasteandsee.com

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