Ingredients:
°3 pounds roasted chuck, shoulder cut
° 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 and 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
° fresh thyme
Instructions:
Start by sprinkling meat with salt & pepper on all sides.
Heat the oil in a Dutch oven or saucepan. To lock in moisture and flavor, brown 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 add tomato paste, then flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk, and let it reduce for 1-2 minutes. Add the beef broth, bay leaves, and a few sprigs of fresh thyme.
Reintroduce the beef into the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350°F, covered.
Enjoy!