Red Wine Beef Stew with Carrots and Potatoes: A wonderful winter warmer

Ingredients

• 800 grams boneless beef (well-marbled) (sliced in cubes)
• black pepper (freshly ground)
• 3 tbsp olive oil (extra virgin)
• 2 medium onions (sliced in chunks)
• 6 cloves garlic (sliced and chopped)
• 2 tbsp balsamic vinegar
• 1 & 1/2 tbsp tomato paste
• 1/4 cup all-purpose flour
• 2 cups red wine (dry)
• 2 cups beef stock (rich)
• 2 cups water
• 4 bay leaves
• small bunch of fresh thyme (chopped)
• 1 cup small carrots
• 500 grams baby potatoes (peeled and cut in halves)
• fresh parsley (for garnishing)