Classic Beef Stew

by Tom Ashworth

6 servings

• 1360 gboneless beef chuck, well marbled
• 10 mlsalt
• 5 mlfreshly ground black pepper
• 44 mlolive oil
• 2yellow onions
• 7 clovesgarlic
• 30 mlbalsamic vinegar
• 22 mltomato paste
• 59 mlall purpose flour
• 475 mldry red wine
• 475 mlbeef broth
• 475 mlwater
• 1 leafbay leaf
• 2.5 mldried thyme
• 7.5 mlsugar
• 4carrots
• 455 gsmall white boiling potatoes, such as baby Yukon Golds
• fresh parsley, chopped, to serve