°1/2 cup red wine
°2 cups beef broth
°2 lbs small yellow potatoes
°1 pound carrots, chopped
°2 bay leaves
° fresh parsley or cilantro
° fresh thyme
Préparations :
Start by sprinkling meat with salt & pepper on all sides.
Heat the oil in a Dutch oven or saucepan.
To lock in moisture and flavor, brown on all sides [about 15 minutes].
Place it on a plate to cool.
Add the onion and garlic to the remaining fat in the pot and cook until the onion is translucent [about 2-3 minutes].
Then add tomato paste, then flour.
The flour will absorb all the oil/moisture at this point.
Add the wine, whisk, and let it reduce for 1-2 minutes.
Add the beef broth, bay leaves, and a few sprigs of fresh thyme.
Reintroduce the beef into the pot.
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