Ingredients

5 pounds boneless beef chuck (not lean), cut into 2-inch pieces

3 tablespoons olive oil

3 carrots, quartered

3 celery ribs, quartered

2 medium onions, quartered

1 head garlic, halved crosswise

3 tablespoons tomato paste

1/3 cup balsamic vinegar

1 (750-ml) bottle dry red wine (about 3 3/4 cups)

2 Turkish bay leaves or 1 California

2 thyme sprigs

3 cups reduced-sodium beef broth

3 cups water

For potatoes and carrots:

• 2 1/2 pounds small white boiling potatoes
• 1 1/2 pounds carrots

• Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid

• Accompaniment: crusty bread

Description

This Full-bodied Stew Will Bring The Crowd Running When You Lift The Lid. First, Pieces Of Chuck Are Browned To Develop Their Flavor, Then...

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