Beef Stew with Carrots & Potatoes
This may take 20 minutes longer to prepare than regular roast on the front end but it's so worth it! Ingredients 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 (I use minced garlic in a jar, about 1/2 tsp. per clove) 2 tablespoons balsamic vinegar 1-1/2 tablespoons tomato paste 1/4 cup all-purpose flour 1 cup dry red wine* 3 cups beef broth** 2 cups water 1 bay leaf 1/2 teaspoon dried thyme 1-1/2 teaspoons sugar 4 large carrots, peeled and cut into 1-inch chunks on a diagonal 1 pound small white boiling potatoes (baby yukons), cut in half Fresh chopped parsley, for serving (optional) *(you could substitute pomegranate, ...