Martha'S Beef Stew

• 3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup tomato paste
• 3 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• coarse salt and pepper, to taste
• 1 lb medium onion, cut into 1-inch chunks
• 1 lb small white potatoes, well scrubbed, halved if large
• 1 lb carrot, cut into 1 1/2 inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves

1. Preheat oven to 350u0b0F.
2. In a Dutch oven (5 quart) with a tight fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
3. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, cook until meat is fork tender, 2 to 2 1/2 hours. Remove bay leaves and,if desired, season with salt and pepper before serving.
4. CROCKPOT/SLOW COOKER METHOD: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

beef chuck, tomato paste, balsamic vinegar, flour, salt, onion, white potatoes, carrot, garlic, bay leaves

Taken from www.food.com/recipe/marthas-beef-stew-259831 (may not work)