Ingredients
3lb roast chuck, shoulder cuttingSalt of food and black pepper to taste2 tbsp olive oil1 chopped onion3 garlic cloves chopped or compressed1 tbsp tomato paste2 tbsp multi-purpose flour, cassava flour1/2 cup red wine2 cups beef broth2lb small yellow potatoes1lb carrots, cut2 laurel leavesFresh parsley or corianderFresh thyme
Preparation
Start by sprinkling meat with salt and pepper on all sides.Heat the oil in a Dutch oven or a large pot. To close the moisture and flavor, brown the roast on all sides [about 15 minutes]. Put it on a plate to cool.Add the onion and garlic to the remaining fat in the pot and cook until the onion is transparent [about 2-3 minutes]. Then add the tomato paste followed by the flour. Flour will absorb all oil/moisture at this stage. Add the wine, whisk and drop for 1-2 minutes. Add beef broth, bay leaves and two sprigs of fresh thyme.Reintroduce beef into the pot. Carrot and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 ° F, covered.Garnish with fresh parsley or coriander before serving.Enjoy !Next
ENJOY
