INGREDIENTS
2
lbs Beef chuck
1
Bay leaf
1 lb
Carrots
4
Celery, ribs
1/2 lb
Cremini or button mushrooms
1/4 cup
Flat leaf parsley
3 cloves
Garlic
1/2 lb
Pearl onions
1/2
bunch Sage
3
sprigs Thyme
1
Salt and freshly ground pepper
1
Olive oil
1/2
bottle Full bodied red wine
1
Water