INGREDIENTS
3 1/2 lb
Beef blade roast, boneless
3
Branches fresh thyme
4
Carrots
4 cloves
Garlic
2
Onions, wedges
8
Potatoes, small new
1 1/2 cups
Tomatoes, canned
1 1/2 cups
Chicken broth
2 tbsp
Flour
1
Salt and pepper
2 tbsp
Olive oil
1 cup
Red wine