A rich and hearty beef and carrot stew made with tender chuck roast, sweet carrots, and yellow potatoes, slow-braised for deep flavor.

3 pounds boneless beef chuck, cut into 1½-inch pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1½ tablespoons tomato paste

¼ cup all-purpose flour

4 cups beef broth

1 bay leaf

½ teaspoon dried thyme

1½ teaspoons granulated sugar

4 large carrots, peeled and cut into 1-inch diagonal pieces

1 pound small yellow potatoes, halved

2 tablespoons fresh chopped parsley (optional, for garnish)

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1. Preheat oven to 325°F and position rack in lower middle.

2. Pat beef dry and season with salt and pepper.

3. Heat 1 tablespoon olive oil in Dutch oven. Brown beef in three batches, about 5 minutes per batch. Transfer to plate.

4. Add onions, garlic, and balsamic vinegar. Cook 5 minutes, scraping browned bits.

5. Stir in tomato paste and cook 1 minute.

6. Return beef and juices. Sprinkle flour over meat and stir 1–2 minutes.

7. Add broth, bay leaf, thyme, and sugar. Bring to gentle boil.

8. Cover and transfer to oven. Cook 2 hours.

9. Add carrots and potatoes. Return to oven for 1 hour until tender.

10. Discard bay leaf, adjust seasoning, garnish with parsley, and serve.

For deeper flavor, refrigerate overnight and reheat before serving.

Do not overcrowd the pan when browning beef.

Stew can be frozen for up to 3 months.