INGREDIENTS
1 lb
Chuck beef
2
Bay leaves
3
Carrots, large
2
stalks Celery
2 cloves
Garlic
1/4 cup
Parsley, fresh leaves
1/2 cup
Peas, frozen
1
Red bell pepper
2 tsp
Thyme, dried
1
Yellow onion
5
Yukon gold potatoes
2 1/2 cups
Beef broth, low-sodium
2 tbsp
Tomato paste
1/4 cup
Flour
1
Salt and pepper
2 tbsp
Olive oil, extra-virgin
1/2 cup
Red wine