Classic Beef Stew

by Tom Ashworth

18 servings

• 9 lbboneless beef chuck, well marbled
• 6 tspsalt
• 3 tspfreshly ground black pepper
• 9 tbspolive oil
• 6yellow onions
• 21 clovesgarlic
• 6 tbspbalsamic vinegar
• 4 ½ tbsptomato paste
• ¾ cupall purpose flour
• 6 cupsdry red wine
• 6 cupsbeef broth
• 6 cupswater
• 3 leavesbay leaf
• 1 ½ tspdried thyme
• 4 ½ tspsugar
• 12carrots
• 3 lbsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve