๐—–๐—น๐—ฎ๐˜€๐˜€๐—ถ๐—ฐ-๐—ฃ๐—ผ๐˜-๐—ฅ๐—ผ๐—ฎ๐˜€๐˜

Ingredients :

 

ยฐ3 pounds roasted chuck, shoulder cut

ยฐTable salt and black pepper to taste

ยฐ2 tablespoons olive oil

ยฐ1 chopped onion

ยฐ3 garlic cloves, crushed or pressed

ยฐ1 tablespoon tomato paste

ยฐ2 tablespoons all-purpose flour, cassava flour

ยฐ1/2 cup red wine

ยฐ2 cups beef broth

ยฐ2 pounds small yellow potatoes

ยฐ1 pound carrots, cut

ยฐ2 bay leaves

ยฐFresh parsley or cilantro

ยฐfresh thyme

 

*instructions :

 

Start by sprinkling the meat with salt and pepper on all sides.

Heat oil in a Dutch oven or saucepan. To preserve moisture and flavor, brown roast on all sides [about 15 minutes]. Put it on a plate to cool.

 

Add onion and garlic to the remaining fat in the pot and cook until onion is translucent [about 2-3 minutes]. Then add tomato paste, followed by flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk and let it decrease for 1-2 minutes. Add the beef broth, bay leaves and a few sprigs of fresh thyme.

Re-serve the beef in the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.

 

Enjoy !

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