Classic Beef Stew

by Tom Ashworth

3 servings

• 680 gboneless beef chuck, well marbled
• 5 mlsalt
• 2.5 mlfreshly ground black pepper
• 22 mlolive oil
• 1yellow onions
• 3 ½ clovesgarlic
• 15 mlbalsamic vinegar
• 11 mltomato paste
• 30 mlall purpose flour
• 235 mldry red wine
• 235 mlbeef broth
• 235 mlwater
• ½ leafbay leaf
• 1 mldried thyme
• 3.5 mlsugar
• 2carrots
• 225 gsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve