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
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.