INGREDIENTS
2 lb
beef chuck roast
1 tsp
salt
1/4 tsp
pepper
2 tbsp
canola oil
1 medium
onion
1 rib
celery
6
garlic cloves
2 cups
beef broth
1 1/2 cups
wine
1
rosemary sprig
1
bay leaf
8 oz
mushrooms
2 tbsp
cornstarch
1/2 cup
water
1 tbsp
balsamic vinegar
1 serving
egg noodles