INGREDIENTS
2 lb
beef chuck roast
1 serving
salt and pepper
1/4 cup
flour
28 gs
butter
2 tbsp
olive oil
3 cloves
garlic
1 large
onion
425 gs
canned diced tomatoes
12
carrots
1 tsp
fresh thyme
1 tsp
fresh rosemary
355 mls
dry red wine
475 mls
beef stock
12 oz
egg noodles
1 serving
salt
57 gs
butter
1/2 cup
parsley