INGREDIENTS
1 1/2
lbs Beef chuck, lean
1
Bay leaf
1 lb
Button mushrooms, white
2
Carrots
2
stalks Celery
2 cloves
Garlic
1 tsp
Oregano, dry
10
Pearl onions
1
whole sprig Rosemary
3
Thyme, sprigs
1 cup
Beef stock, low-sodium
1/2 tsp
Black pepper
1 tsp
Kosher or sea salt
3 tbsp
Whole wheat flour or all purpose flour, white
3 tbsp
Olive oil, extra virgin
3 cups
Pinot noir
1 pound russet (Idaho) potatoes, peeled and chopped into large cubes