INGREDIENTS
6 oz
in my case prosciutto
1 tbsp
extra virgin olive oil
3 lb
stewing beef
1 large
carrot
1 medium
onion
1 tsp
salt
1/4 tsp
ground pepper
2 tbsp
flour
3 cups
dealcoholized red wine
2 cups
beef stock
1 tbsp
tomato paste
2 cloves
garlic
1/2 tsp
thyme
1
bay leaf