Burgundy Beef Stew

• 6 tbs
• 4 stalks of celery (cut into)
• 3 bay leaves
• 2 of garlic (cloves finely chopped)
• 1 dark brown roux
• 1 rutabaga (peeled)
• 1,900 ml rich beef stock
• 1,600 gr beef chuck
• 475 ml burgundy wine
• 425 gr potatoes (new red cut into)