Beef Stew with Carrots & Potatoes

Beef Stew with Carrots & Potatoes 

Ingredients

•     3 pounds boneless beef chuck (well-marbled), cut into 1½-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
•     1½ tablespoons tomato paste
•     ¼ cup all-purpose flour
•     2 cups dry red wine, such as Burgundy or Pinot Noir
•     2 cups beef broth (I like the Pacific organic brand)
•     2 cups water
•     1 bay leaf
•     ½ teaspoon dried thyme
•     1½ 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 (optional for garnish)

Instructions

See full instructions on www.onceuponachef.com