INGREDIENTS
1
beef chuck, roast
2
Bay leaves, dried
2
lbs Carrots
4 cloves
Garlic
3
Onions, wedges large
2
lbs Potatoes
1 tsp
Thyme, dried
2 cups
Beef stock or reduced sodium canned beef broth
2 tbsp
Tomato paste
1
Salt and pepper
2 tbsp
Vegetable oil
1/2 cup
Red wine