Classic Beef Stew

by Tom Ashworth

12 servings

• 2720 gboneless beef chuck, well marbled
• 20 mlsalt
• 10 mlfreshly ground black pepper
• 89 mlolive oil
• 4yellow onions
• 14 clovesgarlic
• 59 mlbalsamic vinegar
• 44 mltomato paste
• 120 mlall purpose flour
• 945 mldry red wine
• 945 mlbeef broth
• 945 mlwater
• 2 leavesbay leaf
• 5 mldried thyme
• 15 mlsugar
• 8carrots
• 905 gsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve