Ingredients CardClassic Beef Stew3 servings Stew 680 gboneless beef chuck, well marbled, cut into 1 1/2 inch pieces5 mlsalt2.5 mlfreshly ground black pepper22 mlolive oil, divided1yellow onions, cut into 1 inch chunks3 ½ clovesgarlic, peeled and smashed15 mlbalsamic vinegar11 mltomato paste30 mlall purpose flour235 mldry red wine235 mlbeef broth235 mlwater½ leafbay leaf1 mldried thyme3.5 mlsugar2carrots, peeled and cut on the diagonal into 1 inch chunks225 gsmall white boiling potatoes, such as baby Yukon Golds, halvedfresh parsley, chopped, to serve, to taste Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
