INGREDIENTS
3 1/2 lb
Chuck roast beef
1
Carrot, large
10 cloves
Garlic
4
Golden potatoes
1
Onion, medium
8 oz
Portobella or wild mushrooms
1
bunch Rainbow carrots, small
1
bunch Scallions or spring onions
1
bunch Thyme
15 oz
Tomatoes, fire roasted
4
Cloves, whole
3 tbsp
Flour
2 tsp
Sea salt + more
3 tbsp
Olive oil
2 1/2 cups
Red wine
3 cups
Water
1
Leaf bay
1
sprig Sprig