Beef Stew with Potatoes and Carrots

INGREDIENTS

• 2 medium onions, quartered
• 1 (750-ml) bottle dry red wine (about 3 3/4 cups)
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 3 carrots, quartered
• 1/3 cup balsamic vinegar
• 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
• 2 1/2 pounds small white boiling potatoes
• 1 1/2 pounds carrots
• 1 head garlic, halved crosswise
• 3 cups reduced-sodium beef broth
• 2 Turkish bay leaves or 1 California
• Accompaniment: crusty bread
• 2 thyme sprigs
• 3 celery ribs, quartered
• 3 cups water