• 3lbs marbled beef chuck, cut into 1.5in pieces
• 2 teaspoons salt
• 1tsp ground black pepper
• olive oil
• yellow onion
• 5 cloves garlic, peeled and smashed
• 2tbsp balsamic vinegar
• 1.5 tbsp tomato paste
• 1/4 cup flour (possibly more)
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• thyme or rosemary sprigs
• 1.5 tsp sugar
• bag of baby carrots or several large carrots
• bay of Yukon gold potatoes 1lb
• bag of green beans
• bag of peas

1. Pat beef dry, season with salt and pepper
2. Heat olive oil, fry beef in batches, pouring out excess juices whenever switching, and adding more olive oil between batches, transfer out to plate
3. Add onion, garlic, balsamic vinegar, cook, stirring with wooden spoon and scraping carmelized bits from bottom, cook five minutes
4. Add tomato paste, cook another minute
5. Add back beef and juices
6. Sprinkle flour over top, cook until incorporated, around 1-2 min
7. Add wine, broth, water, herbs, sugar, stir
8. Braise, covered for an hour-ish or not
9. Add remaining veggies
10. Braise for several hours between 190 and 300, depending on how quickly you'd like it to be done.
11. Return to stovetop, cook uncovered until desired thickness, add more flour by mixing with broth separately and then reincorporating as necessary

http://www.foodnetwork.com/recipes/food-network-kitchens/beef-stew-recipe.html

https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html