INGREDIENTS
2 jars
artichoke hearts
28 oz
beef broth
2
beef chuck roast
12 oz
egg noodles
2 Tablespoons
flour
12 servings
fresh parsley
6 cloves
garlic
2 Tablespoons
parsley flakes
1 cup
red wine
2 jars
roasted red peppers
12 servings
salt and pepper
6
sundried tomatoes
2
yellow onions