Beef Stew with Potatoes and Carrots recipes

Name: Beef Stew with Potatoes and Carrots recipes
Ingredients: 5 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, quartered; 1 head garlic, halved crosswise; 3 tablespoons tomato paste; 1/3 cup balsamic vinegar; 1 (750-ml) bottle dry red wine (about 3 3/4 cups); 2 Turkish bay leaves or 1 California; 2 thyme sprigs; 3 cups reduced-sodium beef broth; 3 cups water; 2 1/2 pounds small white boiling potatoes; 1 1/2 pounds carrots