September 23rd, 2019 - The Butter Bar

Ingredients

• 2 3/4 lbs. beef chuck roast or shoulder
• 2 tbsp. dijon mustard
• generous amount salt and pepper
• 2 large carrots, chopped roughly
• 1 yellow onion, chopped roughly
• 12 oz. button mushrooms, sliced
• 2 celery stalks, chopped roughly
• 1/4 head cabbage, chopped roughly
• 1 lb. small yellow potatoes
• 4 cloves garlic, chopped fine
• 4 oz. tomato paste
• 16 oz. beef stock
• 2 sprigs fresh rosemary, chopped fine or whole
• 2 sprigs fresh thyme, chopped fine or whole
• 1/2 bunch fresh parsley, chopped fine or whole
• 2 dried bay leaves
• 1/4 c. red wine (optional)