Ingredients: 2-3 lb beef chuck roast, cut into 2-inch chunks 1/4 cup all-purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1 cup red wine (such as Burgundy) 2 cups beef broth 2 tablespoons tomato paste 2 teaspoons dried thyme 1 bay leaf 1 lb carrots, peeled and cut into chunks 8 oz cremini mushrooms, halved 2 tablespoons butter 2 tablespoons chopped fresh parsley Prev1 of 2NextUse your ← → (arrow) keys to browse Article Categories: Soup Recipes
