Beef Stew - Cooking Classy

Name: Beef Stew - Cooking Classy
Ingredients: 2 1/4 lbs. chuck roast, (trimmed of excess fat, cut into 1 1/4-inch cubes); Salt (and freshly ground black pepper); 3 1/2 Tbsp olive oil, (divided); 2 cups chopped yellow onion ((1 large)); 1 1/2 Tbsp minced garlic ((about 4 cloves)); 1/4 cup all-purpose flour; 1.5 Tbsp tomato paste; 1 cup dry red wine, (such as Pinot Noir or Cotes du Rhone); 3 1/2 cups beef stock; 2 tsp Worcestershire sauce; 1 Tbsp fresh thyme leaves; 2 tsp minced rosemary; 2 bay leaves; 20 oz. red potatoes, (scrubbed and rinsed clean); 14 oz. large carrots ((about 4)); 1 Tbsp balsamic vinegar; 2 Tbsp minced fresh parsley

"This homemade Beef Stew is the ultimate hearty comfort food! It makes the coziest meal and is perfect served with rustic bread alongside it. This version..."

INGREDIENTS

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2 1/4 lbs. chuck roast, (trimmed of excess fat, cut into 1 1/4-inch cubes)

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Salt (and freshly ground black pepper)

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3 1/2 Tbsp olive oil, (divided)

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2 cups chopped yellow onion ((1 large))

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1 1/2 Tbsp minced garlic ((about 4 cloves))

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1/4 cup all-purpose flour

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1.5 Tbsp tomato paste

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1 cup dry red wine, (such as Pinot Noir or Cotes du Rhone)

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3 1/2 cups beef stock

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2 tsp Worcestershire sauce

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1 Tbsp fresh thyme leaves

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2 tsp minced rosemary

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2 bay leaves

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20 oz. red potatoes, (scrubbed and rinsed clean)

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14 oz. large carrots ((about 4))

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1 Tbsp balsamic vinegar

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2 Tbsp minced fresh parsley

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