INGREDIENTS
2 lb
chuck or round roast (cut into large bite size pieces)
2 tbsp
vegetable oil
1 tbsp
unsalted butter
Salt and pepper
1
large onion (chopped into large pieces)
2
medium fennel bulbs chopped (3 cups when chopped)
2
garlic (cloves finely chopped)
1 1/2 tbsp
fresh rosemary (chopped)
1 tbsp
all purpose flour
1 cup
full bodied Italian red Wine
2 cups
beef broth
2 lb
carrots cut into large pieces
4
Roma tomatoes (seeds removed and chopped)
1
bay leaf
1/4 tsp
freshly ground black pepper
1 tsp
fresh parsley (chopped, for garnish)