INGREDIENTS
1
piece Shoulder of beef
2
Bay leaves or 1 fresh bay leaf, dried
1/2 cup
Carrot
1 cup
Celery
1 1/4 cups
Onion
2 cups
Plum tomatoes, canned whole or crushed
1/2 cup
Porcini mushrooms, dried
1
5-inch sprig Rosemary, fresh
1
5-inch sprig Thyme, fresh
1 tbsp
Tomato paste
1
All-purpose flour
2 tbsp
Arrowroot or cornstarch
2
Juniper berries
1
Kosher salt and freshly ground black pepper
5 tbsp
Butter
1/4 cup
Red or white wine, dry
1
bottle Red wine, dry
1
Chicken broth or water
5
Fresh italian, flat leafed parsley stems