INGREDIENTS
2
bay leaves
2 lb
beef chuck roast
2 1/2 cups
beef stock
1 loaf
bread
3 tbsp
butter
1/2 lb
carrots
6 servings
chives
1 bottle
dry red wine
2 cups
flour
1 leaf
fresh flat-leaf parsley
4
garlic cloves
6
garlic cloves
1/4 tsp
ground cloves
1 tbsp
horseradish
9 smalls
new potatoes
1/4 cup
olive oil
6 servings
olive oil
6 servings
olive oil
1
orange zest
1 leaves
parsley leaves
2 cups
pearl onions
1/2 lb
peas
6 servings
salt and pepper
6 servings
sea-salt
1 cup
sour cream
8
thyme sprigs
1 lb
white mushrooms