Ingredients
- 6 tbs
- 4 stalks of celery (cut into)
- 3 bay leaves
- 2 of garlic (cloves finely chopped)
- 1 dark brown roux
- 1 rutabaga (peeled)
- 2 quarts rich beef stock
- 3 1/2 lb beef chuck
- 2 cups burgundy wine
- 1 1/2 lb potatoes (new red cut into)
- 1 lb carrots (peeled)
- 1 lb onion (peeled)
- 8 oz mushrooms (fresh chopped)
- 1/4 cup soy sauce
- 2 tsp black pepper (freshly ground)
- 1 tsp salt
- 1/2 tsp thyme (dried whole)
- 1 package tomato paste
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
