Classic Beef Stew

by Tom Ashworth

18 servings

• 4080 gboneless beef chuck, well marbled
• 30 mlsalt
• 15 mlfreshly ground black pepper
• 135 mlolive oil
• 6yellow onions
• 21 clovesgarlic
• 89 mlbalsamic vinegar
• 67 mltomato paste
• 175 mlall purpose flour
• 1.42 ldry red wine
• 1.42 lbeef broth
• 1.42 lwater
• 3 leavesbay leaf
• 7.5 mldried thyme
• 22 mlsugar
• 12carrots
• 1360 gsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve