INGREDIENTS
2 tbsp
balsamic vinegar
1
bay leaf
2 cups
beef broth
3 lb
beef chuck roast
1 tsp
black pepper
4 larges
carrots
1/2 tsp
dried thyme
2 cups
dry red wine
1/4 cup
flour
7 cloves
garlic
3 tbsp
olive oil
2 tsp
salt
1 tsp
sugar
1 tbsp
tomato paste
2 cups
water
1 lb
white potatoes
2 media
yellow onions