Beef Stew with Carrots & Potatoes

Name: Beef Stew with Carrots & Potatoes
Ingredients: 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-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; 1-1/2 tablespoons tomato paste; 1/4 cup all-purpose flour; 2 cups dry red wine; 2 cups beef broth; 2 cups water; 1 bay leaf; 1/2 teaspoon dried thyme; 1-1/2 teaspoons sugar; 4 large carrots, peeled and cut into one-inch chunks on a diagonal; 1 pound small white boiling potatoes (baby yukons), cut in half; Fresh chopped parsley, for serving (optional)

"TESTED & PERFECTED RECIPE – After a few hours in the oven, this classic beef stew becomes meltingly tender & enveloped in a rich, deeply flavored sauce...."

INGREDIENTS

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3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces

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2 teaspoons salt

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1 teaspoon freshly ground black pepper

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3 tablespoons olive oil

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2 medium yellow onions, cut into 1-inch chunks

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7 cloves garlic, peeled and smashed

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2 tablespoons balsamic vinegar

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1-1/2 tablespoons tomato paste

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1/4 cup all-purpose flour

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2 cups dry red wine

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2 cups beef broth

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2 cups water

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1 bay leaf

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1/2 teaspoon dried thyme

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1-1/2 teaspoons sugar

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

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

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Fresh chopped parsley, for serving (optional)

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