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Ingredients:

– 3 pounds of chuck roast, shoulder cut

– Salt and black pepper to taste

– 2 tablespoons of olive oil

– 1 onion, chopped

– 3 garlic cloves, crushed or pressed

– 1 tablespoon of tomato paste

– 2 tablespoons of all-purpose flour or

cassava flour
– 1/2 cup of red wine

– 2 cups of beef broth

– 2 pounds of small yellow potatoes

– 1 pound of carrots, cut into pieces

– 2 bay leaves

– Fresh parsley or cilantro, for garnish

– Fresh thyme sprigs

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