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ingredients

ยฐ3 lbs roasted chuck, shoulder pieces

ยฐTable salt and black pepper as desired

ยฐ2 tablespoons olive oil

ยฐ1 chopped onion

ยฐ3 garlic cloves, crushed or pressed

ยฐ1 tablespoon tomato paste

ยฐ2 tablespoons all-purpose flour, cassava flour

ยฐ1/2 cup red wine

ยฐ2 cups of meat broth

ยฐ2 pounds small yellow potatoes

ยฝ kilo carrots, chopped

ยฐ2 bay leaves

ยฐ Fresh parsley or coriander

ยฐFresh thyme

*directions :

Start by sprinkling the meat with salt and pepper on all sides.

Heat the oil in a Dutch oven or pot. To lock in moisture and flavor, roast them brown on all sides [about 15 minutes]. Place it on a plate to cool.

Add the onion and garlic to the remaining fat in the pot and cook until the onion is translucent [about 2-3 minutes]. Then add tomato paste, then flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk, and let reduce for 1-2 minutes. Add the beef stock, bay leaves, and some sprigs of fresh thyme.

Re-introduce the beef into the bowl. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350ยฐF, covered.

Written by Best Food

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