INGREDIENTS
5 1/2
trimmed and cut into pieces 2 lb. lean beef chuck, lean
2
Bay leaves
4
Carrots, cut into 2" pieces, medium
1
Flat-leaf parsley, fresh
1
Onion, Medium
2 1/2 lb
Russet potatoes
1 14 ounce can
Tomatoes
2 tbsp
Tomato paste
1/4 tsp
Allspice, ground
1 tbsp
Flour
1
Kosher salt and pepper
2 tbsp
Olive oil, Extra virgin
2 tbsp
Butter, unsalted
1/2 cup
Red wine, dry
rounded 1⁄4 tsp ground cinnamon