Beef Stew

1.3 kilo boneless beef chuck (well-marbled), cut into 3 cm pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 2 cm chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1½ tablespoons tomato paste

¼ cup all-purpose flour

2 cups dry red wine

2 cups beef broth

2 cups water

1 bay leaf

½ teaspoon dried thyme

1½ teaspoons sugar

4 large carrots, peeled and cut into 2.5 cm chunks on a diagonal

1 pound small potatoes, cut in half

Fresh chopped parsley, for serving (optional)

Preheat the oven to 160 C and set a rack in the lower position.

Pat the beef dry and season with the salt and pepper. In a large Dutch, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in  batches, add more oil for each batch. Transfer the meat to a large plate and set aside.

Add the onions, garlic and balsamic vinegar; cook, stirring and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove the bay leaf and discard, then taste and adjust seasoning, if necessary. Garnish with fresh parsley, if desired.