Ingredients:
-
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 8 ounces button mushrooms, sliced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Pinot Noir or Burgundy)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
- see continuation on next page
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