Classic Beef Stew

by Tom Ashworth

3 servings

• 1.5 lbboneless beef chuck, well marbled
• 1 tspsalt
• ½ tspfreshly ground black pepper
• 1 ½ tbspolive oil
• 1yellow onions
• 3 ½ clovesgarlic
• 1 tbspbalsamic vinegar
• ¾ tbsptomato paste
• ⅛ cupall purpose flour
• 1 cupdry red wine
• 1 cupbeef broth
• 1 cupwater
• ½ leafbay leaf
• ¼ tspdried thyme
• ¾ tspsugar
• 2carrots
• 0.5 lbsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve