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- 2.5 lbs beef, cubed (I believe I used top round)
- salt
- black pepper
- canola oil
- 4 cups carrots, diced
- 2 cups onion, diced
- 2 cups celery, diced
- 2 cloves garlic, minced
- 1 Tbsp. dried parsley
- 1 Tbsp. dried marjoram
- 1/4 cup flour
- 3 oz. tomato paste (1/2 small can)
- 2 cups red wine (I used pinot noir)
- 2 lbs. beef stock
- 3 bay leaves
- 4 Tbsps. butter, cubed
View Full Recipe at The Hungry Hutch
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