Classic Beef Stew
by Tom Ashworth
6 servings
- 3 lbboneless beef chuck, well marbled
- 2 tspsalt
- 1 tspfreshly ground black pepper
- 3 tbspolive oil
- 2yellow onions
- 7 clovesgarlic
- 2 tbspbalsamic vinegar
- 1 ½ tbsptomato paste
- ¼ cupall purpose flour
- 2 cupsdry red wine
- 2 cupsbeef broth
- 2 cupswater
- 1 leafbay leaf
- ½ tspdried thyme
- 1 ½ tspsugar
- 4carrots
- 1 lbsmall white boiling potatoes, such as baby Yukon Golds
- fresh parsley, chopped, to serve