INGREDIENTS
4 lb
beef chuck roast
3 tbsp
flour
1 tbsp
salt
1 pinch
black pepper
1
onion
4 cloves
garlic
1 cup
celery
2 cups
mushrooms
1/2 bunch
fresh thyme
1/2 bunch
parsley
1
bay leaf
6 oz
tomato paste
1 bottle
pinot noir
3 cups
beef stock
1 lb
baby potatoes
1 lb
baby carrots
1 cup
pearl onions
2 tbsp
apple cider vinegar
1 handful
fresh parsley leaves