Burgundy Beef Stew

Ingredients

3 1/2 lb beef chuck
6 tbs
2 cups burgundy wine
2 quarts rich beef stock
4 stalks of celery
1 lb carrots
1 rutabaga
1 1/2 lb potatoes
1 lb onion
8 oz mushrooms
1 package tomato paste
2 tsp black pepper
1 tsp salt
1/2 tsp thyme
3 bay leaves
2 of garlic
1/4 cup 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 quarts water, plus 24 beef bouillon cubes