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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. boneless chuck roast
- salt
- black pepper
- canola oil
- white onion (Large, roughly chopped)
- 4 cloves garlic (pressed through garlic press)
- 1 Tbsp. tomato paste
- 1 tsp. Herbs de Provence
- 3/4 cup red wine
- 4 cups beef stock
- 3 medium carrots (peeled and chopped into chunks)
- 3 celery (ribs, chopped into chunks)
- 1 parsnip (peeled and chopped into chunks)
- 4 yellow potatoes (baby, quartered)
- 5 sprigs thyme
- 2 Tbsp. all purpose flour
- 2 Tbsp. flat leaf parsley (chopped)
- 4 sourdough bread (bowls, can be found at Panera, or a good, local bakery)
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