INGREDIENTS
1 tbsp
vegetable oil
3
beef chuck roast
1 serving
salt and ground pepper
1 large
onion
1 clove
garlic
1/2 cups
beef stock
16 oz
canned tomatoes
1/4 cup
red wine vinegar
1 tbsp
brown sugar
2
bay leaves
3/4 lb
carrots
1 lb
potatoes
6 oz
mushrooms
1/2 tbsp
cornstarch
1/2 tbsp
water
1 pinch
celery salt
1 pinch
basil
1 pinch
thyme