Medium carrots: 3, sliced
Herb Mix: Bay leaves, a sprig of rosemary, and a handful of chopped parsley
Dry red wine: about a cup (300 ml)
Beef broth: 2 cups (500 ml)
Seasonings: Salt, freshly ground black pepper and a pinch of cumin.
Olive Oil: For browning and sautéing
Heavy cream or cooking cream: 100 ml for a rich finish
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