|
5 pounds boneless beef chuck (not lean), Cut into 2-inch piece
|
|
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 balsamic vinegar
|
|
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
|
|
|
|
2 Turkish bay leaves or 1 California
|
|
2 thyme springs
|
|
3 cups of water
|
|
2 1/2 pounds small white boiling potatoes
|
|
1 1/2 pounds carrots
|
|