Beef Potato Stew

Ingredients

• 3 pounds boneless beef chuck roast, cut into 1 1/2-inch pieces
• 1 ½ teaspoons salt, divided
• 1 teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 8 cloves garlic, peeled and smashed
• ¼ cup unsalted tomato paste
• 1 tablespoon chopped fresh rosemary
• ¼ cup all-purpose flour
• 2 cups dry red wine, such as cabernet sauvignon
• 4 cups unsalted beef broth
• 5 fresh thyme sprigs
• 1 bay leaf
• 1 (24 ounce) package baby Yukon Gold potatoes, halved
• 3 medium carrots, peeled and cut diagonally (1-inch)
• 2 tablespoons balsamic vinegar
• 1 tablespoon prepared horseradish
• Chopped fresh parsley for garnish

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