INGREDIENTS
2 1/2
lbs Beef chuck, boneless
12 oz
Baby rainbow carrots
1
Bay leaf
1 lb
Cremini mushrooms
4 cloves
Garlic
1/4 cup
Parsley
2 cups
Pearl onions, frozen
3
sprigs Thyme
1
Yellow onion, large
2 1/2 cups
Beef stock, reduced sodium
2 tbsp
Tomato paste
2 tbsp
Flour
1/4 tsp
Pepper
1/2 tsp
Salt
2 tbsp
Olive oil
1/2 cup
Red wine
1 ½-inch pieces