Classic Beef Stew

by Tom Ashworth

12 servings

• 2720 gboneless beef chuck, well marbled
• ≈ 24 gsalt
• ≈ 4.5 gfreshly ground black pepper
• ≈ 81 golive oil
• ≈ 440 gyellow onions
• ≈ 42 ggarlic
• ≈ 64 gbalsamic vinegar
• ≈ 50 gtomato paste
• ≈ 62 gall purpose flour
• ≈ 940 gdry red wine
• ≈ 960 gbeef broth
• ≈ 945 gwater
• ≈ 0.4 gbay leaf
• ≈ 1 gdried thyme
• ≈ 12 gsugar
• ≈ 575 gcarrots
• 905 gsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve