Ingredients CardClassic Beef Stew6 servings Stew 1360 gboneless beef chuck, well marbled, cut into 1 1/2 inch pieces10 mlsalt5 mlfreshly ground black pepper44 mlolive oil, divided2yellow onions, cut into 1 inch chunks7 clovesgarlic, peeled and smashed30 mlbalsamic vinegar22 mltomato paste59 mlall purpose flour475 mldry red wine475 mlbeef broth475 mlwater1 leafbay leaf2.5 mldried thyme7.5 mlsugar4carrots, peeled and cut on the diagonal into 1 inch chunks455 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)
