Ingredients CardClassic Beef Stew6 servings Stew 1360 gboneless beef chuck, well marbled, cut into 1 1/2 inch pieces≈ 12 gsalt≈ 2.5 gfreshly ground black pepper≈ 41 golive oil, divided≈ 220 gyellow onions, cut into 1 inch chunks≈ 21 ggarlic, peeled and smashed≈ 32 gbalsamic vinegar≈ 25 gtomato paste≈ 31 gall purpose flour≈ 470 gdry red wine≈ 480 gbeef broth≈ 475 gwater≈ 0.2 gbay leaf≈ 0.5 gdried thyme≈ 6 gsugar≈ 290 gcarrots, 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)
