INGREDIENTS
2 lb
Beef chuck, roast
2
Bay leaves, dried
2
Carrots, diced (1-1/2 cups)
4 cloves
Garlic
8 oz
Mushrooms
1
Shallot
5
sprigs Thyme, fresh
3
Eggs plus 1 egg yolk, whole large
8 cups
Beef stock
2 tbsp
Tomato paste
1 tsp
Salt
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
1 cup
Red wine
1 tbsp
Water
2 cups
Bob’s red mill gluten-free 1-to-1 baking flour, plus more for rolling