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Ingredients
  • 1 to 2 kg / 2 to 4 lb beef chuck roast / rolled chuck (Note 1)
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 onion (large) , cut into large dice
  • 5 garlic cloves , peeled and smashed (Note 2a)
  • 5 carrots , peeled and cut into 2.5cm/1" pieces
  • 3 celery stalks , cut into 4 cm / 1.5" pieces
  • 1 cup / 250 ml dry red wine (or sub with beef broth)
  • 3 cups / 750 ml beef broth , salt reduced
  • ⅓ cup / 50g flour (plain / all purpose) (GF - Note 2b)
  • 1 tsp dried rosemary
  • 1 ½ tsp dried thyme
  • 750 g - 1 kg / 1.5 to 2 lb potatoes , peeled and cut into 2.5 cm / 1" pieces
Steps
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