Classic Beef Stew

by Tom Ashworth

18 servings

• 4080 gboneless beef chuck, well marbled
• ≈ 36 gsalt
• ≈ 7 gfreshly ground black pepper
• ≈ 120 golive oil
• ≈ 660 gyellow onions
• ≈ 63 ggarlic
• ≈ 96 gbalsamic vinegar
• ≈ 74 gtomato paste
• ≈ 94 gall purpose flour
• ≈ 1410 gdry red wine
• ≈ 1440 gbeef broth
• ≈ 1420 gwater
• ≈ 0.6 gbay leaf
• ≈ 1.5 gdried thyme
• ≈ 19 gsugar
• ≈ 865 gcarrots
• 1360 gsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve