====== Classic French Beef Stew ======


Servings: 6\\
Total Time: 4 Hours


===== 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
  * 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
  * 2 cups water
  * 1 bay leaf
  * 1/2 teaspoon dried thyme
  * 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)

===== INSTRUCTIONS =====

  - Preheat the oven to 325°F and set a rack in the lower middle position.
  - Pat the beef dry and season with the salt and pepper. 
  - In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. 
  - Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) 
  - Transfer the meat to a large plate and set aside.
  - Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon 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 with wooden spoon until the flour is dissolved, 1 to 2 minutes. 
  - Add the wine, beef broth, water, bay leaf and thyme. 
  - Stir with a wooden spoon 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
  - Braise for 2 hours.
  - Add the carrots and potatoes to the pan.
  - 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.