Slow-Cooker Beef Stew

Ingredients

3 pound(s) beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup(s) tomato paste
3 tablespoon(s) balsamic vinegar
2 tablespoon(s) all-purpose flour
Coarse salt and ground pepper
1 pound(s) medium onions (about 2), cut into 1-inch chunks
1 pound(s) small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound(s) carrots, cut into 1 1/2-inch lengths
6 clove(s) garlic, smashed
2 bay leaves

Directions
Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and 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.

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