Classic Beef Stew, · 12 servings

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

Pat the 2720 g boneless beef chuck, well marbled dry and season it with the ≈ 24 g salt and ≈ 4.5 g freshly ground black pepper.

Heat a tablespoon of the ≈ 81 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 ≈ 440 g yellow onions, ≈ 42 g garlic and ≈ 64 g balsamic vinegar to the pot and cook, stirring and scraping up the browned bits, for about 5 min.

Stir in the ≈ 50 g tomato paste and cook for 1 min. Return the beef and its juices, sprinkle over the ≈ 62 g all purpose flour and stir for 1 min to 2 min.

Add the ≈ 940 g dry red wine, ≈ 960 g beef broth, ≈ 945 g water, ≈ 0.4 g bay leaf, ≈ 1 g dried thyme and ≈ 12 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 ≈ 575 g carrots and 905 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.