3lb roast chuck, shoulder cutting
Salt of food and black pepper to taste
2 tbsp olive oil
1 chopped onion
3 garlic cloves chopped or compressed
1 tbsp tomato paste
2 tbsp multi-purpose flour, cassava flour
1/2 cup red wine
2 cups beef broth
2lb small yellow potatoes
1lb carrots, cut
2 laurel leaves
Fresh parsley or coriander
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.