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• cook: 0 hr
• total: 0 hr

servings:

• 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1-1/2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth (I like the Pacific organic brand)
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons sugar
• 4 large carrots, peeled and cut into one-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for garnish (optional)

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