INGREDIENTS
3 pounds beef chuck roast, trimmed and cut into 2 inch cubes
3 tbsp olive oil
5 large cloves garlic, peeled and minced
2 medium onions, chopped
1 cup red wine
4 cups beef broth
2 tbsp tomato paste
2 tbsp balsamic vinegar, or red wine vinegar
1 large bay leaf
1/4 cup flour
2 tsp dried thyme
2 tsp salt, see note
1 tsp pepper
3 large carrots, sliced
1 lb baby potatoes
fresh parsley, minced – optional