Ingredients CardClassic Beef Stew6 servings Stew 3 lbboneless beef chuck, well marbled, cut into 1 1/2 inch pieces2 tspsalt1 tspfreshly ground black pepper3 tbspolive oil, divided2yellow onions, cut into 1 inch chunks7 clovesgarlic, peeled and smashed2 tbspbalsamic vinegar1 ½ tbsptomato paste¼ cupall purpose flour2 cupsdry red wine2 cupsbeef broth2 cupswater1 leafbay leaf½ tspdried thyme1 ½ tspsugar4carrots, peeled and cut on the diagonal into 1 inch chunks1 lbsmall 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)
