Classic Beef Stew

by Tom Ashworth

3 servings

• 680 gboneless beef chuck, well marbled
• ≈ 6 gsalt
• ≈ 1 gfreshly ground black pepper
• ≈ 20 golive oil
• ≈ 110 gyellow onions
• ≈ 11 ggarlic
• ≈ 16 gbalsamic vinegar
• ≈ 12 gtomato paste
• ≈ 16 gall purpose flour
• ≈ 235 gdry red wine
• ≈ 240 gbeef broth
• ≈ 235 gwater
• ≈ 0.1 gbay leaf
• ≈ 0.3 gdried thyme
• ≈ 3 gsugar
• ≈ 145 gcarrots
• 225 gsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve