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1 lbs stewing beef, sear
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3 cup chopped onions
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2 small shallots, minced
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2 bay leaves
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1 tsp tarragon vinegar
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1/8 tsp thyme
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1 T butter
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1 T flour
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couple of carrots, chopped or sliced
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1 clove garlic
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3 T minced parsley
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1.5 - 2 cups red wine (Burgundy, Bordeaux, Beaujolais... any good dry, full bodied red)
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