INGREDIENTS
3 lbs
chuck roast
32 ozs
beef broth
1
onion
3
garlic cloves
1 tsp
salt
1
pepper
1/4 cup
olive oil
1 lb
butternut squash
2 cups
carrots
4
celery stalks
2 tbsps
tomato paste
2 tbsps
beef bouillon
1 cup
peas
2 sprigs
fresh thyme
2 sprigs
oregano
1 large
bay leaf
2 tbsps
wine vinegar
4 tbsps
corn starch
1 cup
beef broth