INGREDIENTS
3
lbs Beef chuck, roast
1
Bouquet garni of fresh thyme
3
Carrots, medium
2
Celery, ribs
1/2 cup
Fennel
5
Garlic cloves
1
Leek, medium
2/3 cup
Rutabaga
3
Yellow onions
4 cups
Beef stock
1 cup
Tomato puree
2 cups
Flour
1 tsp
Peppercorns, black
4 tbsp
Olive oil
2 tbsp
Butter