Classic Beef Stew, · 6 servings

Heat the oven to 163 °C with a rack in the lower middle.

Pat the 1360 g boneless beef chuck, well marbled dry and season it with the ≈ 12 g salt and ≈ 2.5 g freshly ground black pepper.

Heat a tablespoon of the ≈ 41 g olive oil in the Dutch oven over medium-high heat until shimmering. Brown the beef in three batches, about 5 min per batch, adding another tablespoon of oil for each batch. Set the browned beef aside on a plate.

Add the ≈ 220 g yellow onions, ≈ 21 g garlic and ≈ 32 g balsamic vinegar to the pot and cook, stirring and scraping up the browned bits, for about 5 min.

Stir in the ≈ 25 g tomato paste and cook for 1 min. Return the beef and its juices, sprinkle over the ≈ 31 g all purpose flour and stir for 1 min to 2 min.

Add the ≈ 470 g dry red wine, ≈ 480 g beef broth, ≈ 475 g water, ≈ 0.2 g bay leaf, ≈ 0.5 g dried thyme and ≈ 6 g sugar. Stir to loosen anything stuck to the bottom and bring to a boil.

Cover the pot, move it to the oven and braise for 2 h.

Stir in the ≈ 290 g carrots and 455 g small white boiling potatoes, such as baby Yukon Golds, cover and return to the oven for about 1 h more.

Fish out the bay leaf, taste and adjust the seasoning. Serve hot with fresh parsley, chopped, to serve, or cool and refrigerate overnight for even better flavour.