\u00b03 pounds roasted chuck, shoulder cut<\/p>\n
\u00b0Table salt and black pepper to taste<\/p>\n
\u00b02 tablespoons olive oil<\/p>\n
\u00b01 chopped onion<\/p>\n
\u00b03 garlic cloves, crushed or pressed<\/p>\n
\u00b01 tablespoon tomato paste<\/p>\n
\u00b02 tablespoons all-purpose flour, cassava flour<\/p>\n
\u00b01\/2 cup red wine<\/p>\n
\u00b02 cups beef broth<\/p>\n
\u00b02 pounds small yellow potatoes<\/p>\n
\u00b01 pound carrots, cut<\/p>\n
\u00b02 bay leaves<\/p>\n
\u00b0Fresh parsley or cilantro<\/p>\n
\u00b0fresh thyme<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Start by sprinkling the meat with salt and pepper on all sides.<\/p>\n
Heat oil in a Dutch oven or saucepan. To preserve moisture and flavor, brown roast on all sides [about 15 minutes]. Put it on a plate to cool.<\/p>\n
Add onion and garlic to the remaining fat in the pot and cook until onion is translucent [about 2-3 minutes]. Then add tomato paste, followed by flour. The flour will absorb all the oil\/moisture at this point. Add the wine, whisk and let it decrease for 1-2 minutes. Add the beef broth, bay leaves and a few sprigs of fresh thyme.<\/p>\n
Re-serve the beef in the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1\/2 to 3 hours at 350 degrees Fahrenheit, covered.<\/p>\n
Enjoy !<\/p>\n