3 poundsboneless beef chuck (well-marbled), cut into 1 inch pieces
1 teaspoonfreshly ground black pepper
3 tablespoonsolive oil
2medium yellow onions, cut into 1-inch chunks
6 garlic cloves, minced
2 tablespoonsbalsamic vinegar
2 tablespoonstomato paste
1/2 cup gluten free flour blend
4 cupsbeef broth
1 teaspoondried thyme
6 large carrots, peeled and cut into one-inch chunks
4 medium yellow potatoes, cut into one-inch chunks
Fresh chopped parsley, for serving (optional)
Preheat the oven to 325°F and set a rack in the lower middle position.
Season the beef with the salt and pepper. Heat 1 tablespoon of olive oil over medium/high heat in a Dutch oven or an oven safe soup pot. Brown the meat in 3 batches for about 5 minutes each (add one tablespoon of oil for each batch). Do not crowd the pan. Transfer the meat to a large plate and set aside.
Add the onions to the pot and scrape up the brown bits from bottom of the pan as the onion cooks, for about 5 minutes. Add the garlic and balsamic vinegar and cook for about a minute. Stir in the tomato paste and add the beef with its juices back to the pan and mix in the flour until it’s dissolved. Add the beef broth, water, bay leaf, thyme, and sugar and stir. Bring to a boil. Cover with a lid in the preheated oven for 2 hours.
Add the carrots and potatoes, replace the cover and cook for another hour and a half. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.