INGREDIENTS
3
Carrots
2
Celery stalks
2
Garlic cloves
1/4 cup
Italian flat leaf parsley
1
Onion
1 lb
Red potatoes
3
lbs Beef stew
2 1/2 cups
Beef stock, reduced sodium
1 tbsp
Tomato paste
1/3 cup
Flour
1
Kosher salt and freshly ground pepper
3 tbsp
Vegetable oil
1/2 cup
Red wine