INGREDIENTS
1/2 cup
Beef bone broth/stock
1/2 cup
Chop parsley, Fresh
2
lbs Stew beef
2
Bay leaf, whole
1 cup
Carrot
1
slice Green onion
1/2 tsp
Thyme, Dried
2 tbsp
Tomato paste
1/2 cup
Arrowroot
1/2 tsp
Black pepper
1 tsp
Sea salt
2 tbsp
Olive oil
1 cup
Red wine