Braised Beef Stew with Potatoes and Carrots

Ingredients

FOR THE BRAISED BEEF

• ▢3 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 peeled and quartered
• ▢1 head garlic peeled
• ▢3 tablespoons tomato paste
• ▢⅓ cup balsamic vinegar
• ▢1 750-ml bottle dry red wine (about 3 ¾ cups)
• ▢2 Turkish bay leaves or 1 California
• ▢2 thyme sprigs
• ▢3 cups reduced-sodium beef broth
• ▢3 cups water

FOR POTATOES AND CARROTS TO BE ADDED TOWARD THE END

• ▢2 ½ pounds small white boiling potatoes
• ▢1 ½ pounds carrots