Classic French Beef Stew with Potatoes & Carrots. Incredible comfort food, we served with a warm baguette. Recipe from Jennifer Segal aka Once Upon a Chef …. Recipe Below….. -3lb Chuck Roast, cut to 1-1.5” chunks -Salt and Pepper to season Roast -Beef Tallow or Olive Oil -2 Medium Yellow Onions, roughly chopped -8 Cloves Garlic, peeled smashed -2T Balsamic Vinegar -2T Tomato Paste -1/4C All Purpose Flour -2C Beef Broth -2C Water -2C Red Wine, Cabernet Sauvignon -1 Bay Leaf -1/2 tsp Dried Thyme -1 tsp Sugar -4 Large Carrots, peeled cut into chunks -1lb Small White Potatoes, halved -Butter and Salt to your liking as a finish **Preheat Oven 325 degrees **Cut Roast and season heavily with S&P **Dutch Oven, Medium Heat, add Tallow or Oil, Brown Beef in batches, set aside **Add Onions, Garlic, Balsamic Vinegar **Cook about 5 min and scrap up bottom **Add Beef and juices, cover in flour **Bring together for a few minutes **Add Broth, Water, Wine, Bay Leaf, Thyme, Sugar **Stir well, scrape u...