Double Carrot Stew
Ingredients
- 650 grams (22.9 ounces) carrots (~ 4 medium carrots)
- 500 grams (17.6 ounces) beef chuck cut into 2” pieces
- 1 tablespoon flour
- 1 tablespoon olive oil
- 18 grams (0.6 ounces) garlic (~2 cloves), minced
- 175 grams (6.2 ounces) onion (~1 medium onion), thinly sliced
- 1 cup red wine
- 400 grams (14.1 ounces) stewed tomatoes
- 1 1/2 cups water
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- chopped flat leaf parsley for garnish
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