Classic Beef Stew

by Tom Ashworth

12 servings

• 6 lbboneless beef chuck, well marbled
• 4 tspsalt
• 2 tspfreshly ground black pepper
• 6 tbspolive oil
• 4yellow onions
• 14 clovesgarlic
• 4 tbspbalsamic vinegar
• 3 tbsptomato paste
• ½ cupall purpose flour
• 4 cupsdry red wine
• 4 cupsbeef broth
• 4 cupswater
• 2 leavesbay leaf
• 1 tspdried thyme
• 3 tspsugar
• 8carrots
• 2 lbsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve