Classic Beef Stew

by Tom Ashworth

6 servings

• 1360 gboneless beef chuck, well marbled
• ≈ 12 gsalt
• ≈ 2.5 gfreshly ground black pepper
• ≈ 41 golive oil
• ≈ 220 gyellow onions
• ≈ 21 ggarlic
• ≈ 32 gbalsamic vinegar
• ≈ 25 gtomato paste
• ≈ 31 gall purpose flour
• ≈ 470 gdry red wine
• ≈ 480 gbeef broth
• ≈ 475 gwater
• ≈ 0.2 gbay leaf
• ≈ 0.5 gdried thyme
• ≈ 6 gsugar
• ≈ 290 gcarrots
• 455 gsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve