Zut Alors Beef Stew | Oregonian Recipes

Ingredients

• 1 quart reduced-sodium beef broth
• 1/4 cup red wine, optional
• 8 ounces baby carrots
• 2 stalks celery, cut into 1/2-inch pieces
• 1 pound small red potatoes, cut into 1-inch cubes
• 1 bay leaf
• 1 large pinch dried thyme
• Dash Worcestershire sauce
• 1/4 cup roasted red pepper pesto (we used Cibo brand)
• 1 17-ounce package Tyson Beef Pot Roast in Gravy
• Salt
• 1/2 cup water
• 1/4 cup all-purpose flour
• Chopped fresh parsley