INGREDIENTS
1 1/2 lb
Chuck beef, lean
1
Bay leaf
1
Bell pepper, roasted
4
Carrots
2
stalks Celery
2
Garlic cloves
1
Onion
2
Potatoes
2
sprigs Thyme, fresh
2 1/2 cups
Beef or chicken stock
1
Sea salt and freshly ground black pepper
1/4 cup
Red wine
Cooking fat