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)
- 1,900 ml rich beef stock
- 1,600 gr beef chuck
- 475 ml burgundy wine
- 425 gr potatoes (new red cut into)
- 250 gr carrots (peeled)
- 230 gr onion (peeled)
- 80 gr mushrooms (fresh chopped)
- 60 ml soy sauce
- 6 gr black pepper (freshly ground)
- 3 gr salt
- 1 gr 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 litre water, plus 24 beef bouillon cubes
