Created by dienia b on February 18, 2016
Step 1: Sear beef in oil.
Step 2: Add rest of stock ingredients, then cook stock 4 hours simmering.
Step 3: Shred the beef.
Step 4: Add potatoes last hour of cooking time.
Step 5: Saute veggies in butter until just tender.
Step 6: Add vinegar to keep color add to stock; cook 10 minutes.
Step 7: In a food processor, mix up pesto of garlic bacon parsley, add last 5 minutes.