Cooking Instructions

• Preheat the oven to 325°F (165°C) and set a rack in the lower middle position.
• Pat the beef dry and season with salt and pepper. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until hot. Brown the meat in 3 batches, turning for about 5 minutes per batch, adding 1 tablespoon of oil for each batch. Transfer the meat to a plate.
• Add the onions, garlic, and balsamic vinegar; cook, stirring, for about 5 minutes. Add the tomato paste and cook for 1 more minute. Add the beef with its juices back to the pan and sprinkle with flour. Stir until dissolved and then add the wine, beef broth, water, bay leaf, thyme, and sugar. Bring to a boil.
• Cover the pot with a lid, transfer to the oven, and braise for 2 hours.
• Remove the pot from the oven and add carrots and potatoes. Cover and return to oven for about an hour more, until vegetables are cooked and meat is tender. Discard bay leaf. Adjust seasoning if necessary.
• Serve the stew warm, or let it cool and store in the refrigerator overnight. Reheat before serving. Garnish with fresh parsley, if desired.