Dutch Oven Stew

Preheat oven to 325 F

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

1 Large Sweet Onion finely diced

7 cloves garlic, peeled and smashed

4 tablespoons balsamic vinegar

3 tablespoons tomato paste

1/2 cup all-purpose flour

4 cups dry red wine

4 cups beef broth

4 cups water

2 bay leaves

1  teaspoon dried thyme

2 teaspoons sugar

4 large carrots, peeled and cut into chunks

1 pound small potatoes cut in chunks

In small batches brown roast pieces, then transfer to a bowl. 

Sauté onions and garlic and balsamic vinegar

Add tomato paste and sauté a few minutes more. 

Return meat and juices to pan, add flour and stir until flour is absorbed. 

Add beef broth, wine, water, thyme, bay leaves, sugar, salt and pepper. 

Bring to a boil then cover and place in oven for two hours. 

Cut up carrots and potatoes, season with olive oil, salt and pepper, bake for two hours next to roast. 

After two hours add potatoes and carrots to roast, stir and serve.