Cards

Stew

• 1.5 lbboneless beef chuck, well marbled, cut into 1 1/2 inch pieces
• 1 tspsalt
• ½ tspfreshly ground black pepper
• 1 ½ tbspolive oil, divided
• 1yellow onions, cut into 1 inch chunks
• 3 ½ clovesgarlic, peeled and smashed
• 1 tbspbalsamic vinegar
• ¾ tbsptomato paste
• ⅛ cupall purpose flour
• 1 cupdry red wine
• 1 cupbeef broth
• 1 cupwater
• ½ leafbay leaf
• ¼ tspdried thyme
• ¾ tspsugar
• 2carrots, peeled and cut on the diagonal into 1 inch chunks
• 0.5 lbsmall white boiling potatoes, such as baby Yukon Golds, halved
• fresh parsley, chopped, to serve, to taste