INGREDIENTS
2
bay leaves
2 lb
beef chuck roast
3/4 lb
carrots
3 stalks
celery
2 cups
dry red wine
14 ozs
fat skimmed chicken broth
1/2 cup
flour
3 cloves
garlic
1/4 tsp
ground allspice
1 tbsp
lemon juice
8 ozs
onion
8 oz
onions
1 tsp
paprika
1/2 tsp
pepper
1 lb
red-skinned potatoes
1 tsp
salt
1 tsp
sugar
3 tbsp
vegetable oil
1 tsp
worcestershire