Ingredients
- 1-2 lbs well marbled beef chuck shoulder, in 2" in chunks
- Salt & pepper to season
- 3 tablespoons olive oil
- 1 yellow onion, largely diced
- 3 cloves garlic, rough chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- Handful flour
- 3 cups beef broth
- 1 bay leave
- 1 teaspoon dried time
- Couple dashes of Worcestershire sauce
- 4-6 carrots, cut into 1" medallions
- 4-6 celery stalks,cut 1" pieces
- 1 large potato, skinned and cut into 1" pieces
- 1 (14.5 oz) can stewed tomatoes with juices
- 1/4 cup chopped parsley
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