INGREDIENTS
1
beef chuck, roast
3
Bay leaves
4
Carrots, medium
3
stalks Celery
3 cloves
Garlic
1
Onion, medium
1/2 cup
Parsley, loosely packed leaves
2
sprigs Thyme, fresh
3 cups
Beef broth, low-sodium
3 tbsp
Tomato paste
1/3 cup
All-purpose flour
1/2 tsp
Allspice, ground
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil
1 cup
Red wine