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Ingredients

• 3-5 lb Beef Chuck , or Bottom Round, cut into 3 inch pieces
• 3 medium Onion , peeled and diced
• 1 Tbsp Minced Garlic , fresh
• 2 rib Celery , leaves removed, stem diced
• 3 med Carrot , peeled and cut into 2-3 inch cylinders
• 2 Tbsp Extra Virgin Olive Oil
• 1/3 cup Flour
• 1 tsp Salt
• 1/2 tsp Black Pepper , ground
• 2 cup Red Wine , cabernet or merlot
• 14 oz can Tomato , diced
• 14 oz can Beef Broth
• 1/3 cup Demi Glace , (if you have it) optional
• 2 ea Bay Leaf
• 6 sprig Thyme Fresh , leaves removed from stem
• 2 Tbsp Parsley Italian Fresh , stems removed, leaves chopped
• 1 tsp Salt
• 1/2 tsp Black Pepper , ground
• 2 med Russet Potato , peeled and diced large
• 3 Tbsp Tomato Paste

Description

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