INGREDIENTS
2 cups
carrots
1 1/2 cups
celery
1 large
yellow onion
3 cloves
garlic
5 Tbsps
extra virgin olive oil
2 1/2 lbs
rump roast
1/3 cup
flour
1 serving
salt and pepper
4 cups
low sodium beef broth
1 Tbsp
red wine vinegar
30 ozs
canned diced tomatoes
1 tsp
oregano
1 tsp
dried thyme
3/4 tsp
dried rosemary
1/2 tsp
dried marjoram
2
bay leaves
1 1/2 lbs
russet potatoes
8 ozs
cremini mushroom
3 Tbsps
fresh basil
2 Tbsps
fresh parsley
1