2 lbs. beef chuck, cut in 2 inch cubes
2 carrots, sliced
1 lg. onion, sliced
3 celery stalks, sliced
3 garlic cloves, crushed
1 tsp. fresh ground pepper
1/2 tsp. whole thyme
1 bay leaf
1/2 tsp. whole rosemary
3 c. dry red wine

Place all ingredients in large glass casserole. Cover and refrigerate 24 hours. Preheat oven to 300 degrees. Remove meat from marinade, saving marinade. Brown meat in 3 tablespoons olive oil over high heat.

Return meat to casserole containing wine and vegetables. Add 2 tablespoons tomato paste. Bring to boil and place in oven, covered, for 1 1/2 to 2 hours. You can puree vegetables in the sauce. Serves 6.