3 lb chuck roast, shoulder cut
table salt and black pepper, to taste
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced or pressed
1 tbsp tomato paste
2 tbsp all-purpose flour, cassava flour
1/2 cup red wine
2 cups beef broth
2 lb small yellow potatoes
1 lb carrots, chunks
2 bay leaves
fresh parsley or cilantro
Begin by sprinkling the meat with salt and pepper on all sides.
Heat the oil in a dutch oven or a large pot. To seal in moisture and flavor, brown the roast on all sides [approximately 15 minutes]. Place on a plate to cool.
Add onions and garlic to the remaining fat in the saucepan and cook until onions are transparent [approximately 2-3 minutes]. Then add the tomato paste, followed by the flour. The flour will absorb all of the oil/moisture at this stage. Add the wine, whisk it in, and let it decrease for 1-2 minutes. Add beef broth, bay leaves, and a couple sprigs of fresh thyme.
Reintroduce the beef to the pot. Carrots and potatoes should be placed around the steak in the stew. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.
Garnish with fresh parsley or cilantro before serving.