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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. chuck roast (or short ribs)
- 1/4 tsp. ground nutmeg
- 1/2 tsp. kosher salt (each, and black pepper)
- 8 oz. bacon (cut into slices)
- 1 onion (medium, diced)
- 2 Tbsp. tomato paste
- 2 cloves garlic (minced)
- 1 Tbsp. red wine vinegar
- 1 cup red wine
- 1 tsp. dried thyme
- 1/2 tsp. dried tarragon
- 2 bay leaves
- 2 cups beef stock (more if needed)
- 2 carrots (peeled and cut into large chunks)
- 1 celery root (peeled and cut into bite-sized pieces)
- 2 sweet potatoes (white, waxy white potatoes okay, about 2 lbs, peeled and cut into bite-sized chunks)
- 1 cup frozen peas
- 1 handful fresh parsley (chopped)
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