Beef Stew & Root Vegetables

3 lbs chuck

1 bay leaf

4 carrots, cut on bias

7 cloves garlic

Baby potatoes

Thyme

2 yellow onions

3 c beef broth

Bouillon

1.5 tbs tomato paste

2 tbs balsamic

1/4 c flour

2 c red wine

Cippolinis/pearls

Peas

Parsley

Pierce chuck with fork and season liberally with seasoning salt, wrap tightly and refrigerate 4-24 hours. Oven at 325. Dry chuck, reseason, and brown. Remove to plate. Add onions, garlic, and balsamic to pot. Add wine, broth, 1 c water, bouillon, bay, thyme, and 2 tsp sugar. Stir to loosen fond. Cover pot and cook 2.5 hours. Add carrots and potatoes, bake 30 minutes at 350, add cippolinis/pearls and peas, braise another 30 minutes. Serve with a sprinkling of parsley.