3 1/2 lb. beef chuck or shoulder roast, (3 1/2 to 4 lb.)
4 tbsp. olive oil
2 cups burgundy wine
2 quarts rich beef stock
4 large stalks of celery, cut into 1/2 inch pieces
1 lb. carrots, peeled and cut into 1/2 inch pieces
1 medium rutabaga, peeled and cut into 1/2 inch cubes
1 1/2 lb. new red potatoes, cut into 3/4 inch pieces
1 lb. onion, peeled and cut into 1 inch pieces
8 oz. fresh mushrooms, chopped
1 can (6 oz.) tomato paste
2 tsp. freshly ground black pepper
1 tsp. salt
1/2 tsp. dried whole thyme
3 bay leaves
2 large cloves of garlic, finely chopped
2 tbsp. browning sauce (Kitchen Bouquet)
1/4 cup soy sauce
dark brown roux

Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical. Heat the oil in a large skillet. Gradually add the beef to the hot oil. Over high heat, brown the beef until each piece is a rich, dark brown color. Spoon the tomato paste over the browned beef pieces, stirring to incorporate. Continue cooking until the tomato paste starts to caramelize. De-glaze the pan with the burgundy wine.

In a large stock pot, 8 quarts, combine the beef, vegetables, browning sauce and seasonings. Bring to a boil, reduce heat and simmer, covered for two hours.

Thicken stew with the roux to the desired consistency.

Adjust salt and pepper to taste.