3 to 4 lb. roast beef
2 cloves garlic, minced
Flour
2 tbsp. vegetable oil
1 chopped carrot
1 diced rib celery
1 c. boiling beef stock
1 c. wine
1 bay leaf

Dredge beef in flour. Brown on all sides in oil. Add garlic, carrots and celery and cook until vegetables are soft. Drain oil. Place beef and vegetables in baking pan. Add beef broth and wine. Cover and bake at 300 to 325 degrees for 3 to 4 hours. May add potatoes, carrots and onions the last hour.