Ingredients CardClassic Beef Stew3 servings Stew 1.5 lbboneless beef chuck, well marbled, cut into 1 1/2 inch pieces1 tspsalt½ tspfreshly ground black pepper1 ½ tbspolive oil, divided1yellow onions, cut into 1 inch chunks3 ½ clovesgarlic, peeled and smashed1 tbspbalsamic vinegar2 ¼ tsptomato paste2 tbspall purpose flour1 cupdry red wine1 cupbeef broth1 cupwater½ leafbay leaf¼ tspdried thyme¾ tspsugar2carrots, peeled and cut on the diagonal into 1 inch chunks8 ozsmall 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)
