INGREDIENTS
1 kg
Chuck, roast
1 kg
Baking/fluffy potatoes
2
Bay leaves
4
Garlic cloves
2
Red onions
2
sprigs Rosemary, fresh
5
sprigs Thyme, fresh
2
Egg yolks
500 milliliters
Beef stock
1 tbsp
Tomato paste
2 tbsp
Soy sauce
1 cup
Flour
1
Salt
1
Salt & pepper
2 tsp
Sugar
75 g
Parmesan
250 milliliters
Red wine
1
X 400g tin tomatoes