INGREDIENTS
2 lb
beef chuck roast
1/4 cup
all purpose flour
2 tbsp
olive oil
1/2 cup
red wine
1 cup
beef stock
2
bay leaves
1 tbsp
fresh thyme
2
yukon gold potatoes
2 stalks
celery
2
carrots
1 large
onion
2 cloves
garlic
1 1/2 tsp
kosher salt
15 oz
canned tomatoes