INGREDIENTS
4
lbs Chuck, roast
1
Bay leaf
3
Carrots
2
Celery stalks
6 cloves
Garlic
8 oz
Mushrooms
1
Onion, large
1
Parsley, fresh
2
sprigs Thyme, fresh
8 cups
Beef or chicken stock
2 tbsp
Tomato paste
2 tbsp
Cornstarch mixed with
1
Salt and fresh ground black pepper
2 tbsp
Olive oil
3 cups
Red wine