INGREDIENTS
1 T
olive oil
2 lbs
beef chuck roast
1 serving
kosher salt
1 serving
black pepper
8 ozs
mushrooms
8 larges
carrots
6 large cloves
garlic
4 media
potatoes
1 large
yellow onion
6 cs
low sodium beef broth
1 c
dry red wine
1/4 c
tomato paste
1 T
dijon mustard
1 tsp
dried thyme
3/4 c
pearl barley
1
bay leaf
1 serving
fresh parsley