Beef Stew with Carrots & Potatoes

Ingredients

• 3 lbs boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 3 Tbsp olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 Tbsp balsamic vinegar
• 1½ Tbsp tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• ½ tsp dried thyme
• 1½ tsp sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 lb small white boiling potatoes (baby Yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Directions

1. Preheat the oven to 325°F with a rack in the lower-middle position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat until shimmering. Brown the meat in 3 batches, about 5 minutes per batch, adding a tablespoon of oil for each batch — don’t crowd the pan, and let a brown crust develop before turning. Transfer to a plate.
3. Add the onions, garlic, and balsamic vinegar; cook about 5 minutes, scraping the browned bits from the bottom. Add the tomato paste and cook 1 minute more.
4. Return the beef and its juices to the pan and sprinkle with the flour. Stir until the flour dissolves, 1–2 minutes. Add the wine, broth, water, bay leaf, thyme, and sugar. Stir to loosen any remaining browned bits and bring to a boil. Cover, transfer to the oven, and braise for 2 hours.
5. Add the carrots and potatoes, cover, and return to the oven for about 1 hour more, until the vegetables are cooked, the broth is thickened, and the meat is tender.
6. Discard the bay leaf, adjust the seasoning, and serve warm with parsley — or refrigerate overnight; it’s even better the next day.