Beef Stew with Potatoes and Carrots

Ingredients

• 3 cups reduced-sodium beef broth
• 3 cups water
• 3 tablespoons olive oil
• 2 medium onions
• 1 head garlic
• 3 tablespoons tomato paste
• ¹/₃ cup balsamic vinegar
• + 10 more ingredients
• • 1 (750-ml) bottle dry red wine
  • 2 Turkish bay leaves or 1 California
  • 2 thyme sprigs
  • 2 ½ pounds small white boiling potatoes
  • 5 pounds boneless beef chuck (not lean)
  • 3 carrots
  • 3 celery ribs
  • 1 ½ pounds carrots
  • crusty bread
  • a wide 6-to 8-quart heavy pot with a tight-fitting lid

Preheat oven to 350°F with rack in middle. Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter. Reduce heat to m...

View full recipe at Epicurious