°3 pounds chuck roast, shoulder cut
°Food salt and black pepper to taste
°2 tablespoons of olive oil
°1 chopped onion
°3 garlic cloves, crushed or pressed
°1 tablespoon of tomato paste
°2 tablespoons all-purpose flour, cassava flour
°1/2 cup red wine
°2 cups beef broth
°2 lbs small yellow potatoes
°1 pound carrots, chopped
°2 bay leaves
°fresh parsley or cilantro
Begin by sprinkling the meat with salt & pepper on all sides.
Heat the oil in a Dutch oven or large saucepan. To lock in moisture and flavor, brown the roast on all sides [about 15 minutes]. Place it on a plate to cool.
Add the onion and garlic to the remaining fat in the pot and cook until the onion is translucent [about 2-3 minutes]. Then adding tomato paste, follow by the flour. The flour will absorb all oil/moisture at this point. Add the wine, whisk, and let it reduce for 1-2 minutes. Adding beef broth, bay leaves, & some sprigs of freshly thyme.
Reintroduce the beef into the pot. Carrots & potatoes should be place around steak in soup. Cook for 2 1/2 to 3 hours at 350°F, covered.
Garnish with fresh parsley or cilantro before serving.