°3 pounds roasted chuck, shoulder cut
°Table salt and black pepper to taste
°2 tablespoons olive oil
°1 chopped onion
°3 garlic cloves, crushed or pressed
°1 tablespoon tomato paste
°2 tablespoons all-purpose flour, cassava flour
°1/2 cup red wine
°2 cups beef broth
°2 pounds small yellow potatoes
°1 pound carrots, cut
°2 bay leaves
°Fresh parsley or cilantro
Start by sprinkling the meat with salt and pepper on all sides.
Heat oil in a Dutch oven or saucepan. To preserve moisture and flavor, brown roast on all sides [about 15 minutes]. Put it on a plate to cool.
Add onion and garlic to the remaining fat in the pot and cook until onion is translucent [about 2-3 minutes]. Then add tomato paste, followed by flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk and let it decrease for 1-2 minutes. Add the beef broth, bay leaves and a few sprigs of fresh thyme.
Re-serve the beef in the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.