INGREDIENTS
5 1/2 lb
Chuck-eye, roast
4 oz
Pancetta, small
1 tbsp
Veal demi-glace
2
Bay leaves
4
Carrots
1
Flat-leaf parsley, fresh
3
Garlic cloves
1 1/2 tsp
Thyme, fresh
2
Yellow onions
2 cups
Beef stock
1
Buttered parsleyed noodles
1/4 cup
All-purpose flour
1
Salt and freshly ground pepper
2 tbsp
Olive oil
1 cup
Full-bodied red wine