Ingredients CardClassic Beef Stew3 servings Stew 680 gboneless beef chuck, well marbled, cut into 1 1/2 inch pieces≈ 6 gsalt≈ 1 gfreshly ground black pepper≈ 20 golive oil, divided≈ 110 gyellow onions, cut into 1 inch chunks≈ 11 ggarlic, peeled and smashed≈ 16 gbalsamic vinegar≈ 12 gtomato paste≈ 16 gall purpose flour≈ 235 gdry red wine≈ 240 gbeef broth≈ 235 gwater≈ 0.1 gbay leaf≈ 0.3 gdried thyme≈ 3 gsugar≈ 145 gcarrots, 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)
