Serves 6

Ingredients

3-Pounds Chuck Roast cut into 1 Inch Cubes.  Lightly salted and placed on paper towels.

1 Small Can Tomato Paste 6-Ounce

3 Tablespoon Balsamic Vinegar

2 Tablespoons Flour

Course Salt and Ground Pepper

1 Pound Yellow Onion Rough Chopped

1 1/2 Pound Small White or Red Potatoes, Scrubbed and Cut in Half

1 Pound Carrots, Cut into 1 1/2 inch lengths Cut on the Bias

6 Garlic Clove put through a press

2 Bay Leaves

2 Tablespoons fresh Thyme or 1 Tablespoon Dried Thyme

3 Tablespoons Red Wine Vinegar

1/4 Cup Red Wine

Directions

Step 1: Preheat oven to 350-degrees.  In a Dutch oven (5-quart) with a tight fitting lid (if you don't have one with a tight fitting lid, add a piece of foil and then put the lid on), combine beef, tomato paste, balsamic vinegar and flour.  Season with salt and pepper.

Step 2: Add onions, potatoes, carrots, garlic, bay leaves, and red wine.  Bring to a boil.  Cover and cook in oven for 2 1/2 hours, stirring about 1/2 way through.  Remove from oven and add red wine vinegar and taste for season.  Adjust with salt and pepper.

Step 3: Serve with Bread and Butter, Homemade pickles.  Great for a cool evening.