Burgundy Beef Stew

Ingredients

1,600 gr beef chuck
6 tbs
475 ml burgundy wine
1,900 ml rich beef stock
4 stalks of celery
250 gr carrots
1 rutabaga
425 gr potatoes
230 gr onion
80 gr mushrooms
1 package tomato paste
6 gr black pepper
3 gr salt
1 gr thyme
3 bay leaves
2 of garlic
60 ml soy sauce
1 dark brown roux

Instructions

Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 litre water, plus 24 beef bouillon cubes