INGREDIENTS
3 lb
beef chuck roast
3 tbsps
olive oil
5 large cloves
garlic
2 media
onions
1 cup
red wine
4 cups
beef broth
2 tbsps
tomato paste
2 tbsps
red wine vinegar
1 large
bay leaf
1/4 cup
flour
2 tsps
dried thyme
2 tsps
salt
1 tsp
pepper
3 larges
carrots
1 lb
baby potatoes
1 serving
fresh parsley