Beef Stew with Carrots and Potatoes Recipe

Preheat the oven to 325 degrees F and set a rack in the lower middle position.

Pat the beef dry and season with 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 1 tablespoon more oil for each batch. Transfer the meat to a large plate and set it aside.

Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 1 minute more.

Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon for 1 to 2 minutes until the flour is dissolved. Add the wine, beef broth, water, bay leaf, thyme, and sugar.

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, and braise for 2 hours.

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in the oven for about 1 hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.

Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.

Serve the stew warm and enjoy.