Potato Beef Stew with Carrots

3 pounds boneless beef chuck, cut into 1 1⁄2-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
1 1⁄2 tablespoons tomato paste
1⁄4 cup all-purpose flour
1 cups dry red wine
3 cups beef broth
2 cups water
1 bay leaf
1⁄2 teaspoon dried thyme

1 1⁄2 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)

Steps:

1. Pat the beef dry and season with the salt and
   pepper.
2. In a large Dutch oven, heat the olive oil over
   medium-high heat. Brown the meat in 3 batches,
   turning with tongs, for about 5 minutes per
   batch. Transfer the meat to VitaClay® pot.
3. Add the onions, garlic and balsamic vinegar
   cook and stir for a few minutes then transfer to
   Vitaclay® pot.
4. Add the rest of ingredients to Vitaclay® pot.
5. Set on “STEW” for 2–3 hours.