Beef Stew with Carrots & Potatoes

Name: Beef Stew with Carrots & Potatoes
Total time: 210 min
Yield: 6
Ingredients: 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 2 medium yellow onions, cut into 1-inch chunks; 7 cloves garlic, peeled and smashed; 2 tablespoons balsamic vinegar; 1½ tablespoons tomato paste; ¼ cup all-purpose flour; 2 cups dry red wine; 2 cups beef broth; 2 cups water; 1 bay leaf; ½ teaspoon dried thyme; 1½ teaspoons sugar; 4 large carrots, peeled and cut into 1-inch chunks on a diagonal; 1 pound small white boiling potatoes (baby yukons), cut in half; Fresh chopped parsley, for serving (optional)