INGREDIENTS
2
tblsp. olive oil
8
garlic cloves, crushed
2 lb
chuck roast (trimmed and cut in cubes)
2 tsp
salt
1/2 tsp
ground black pepper
1 cup
red wine
8
carrots (peeled and cut in pieces)
2
medium onions, roughly chopped
1/2 cup
beef broth or stock
1
tblsp. tomato paste
1 14.5 ounce can
diced tomatoes
1
sprig fresh rosemary
several springs fresh thyme
1
bay leaf