3 carrots
2 onions
2 bay leaves
3 c. ground tomatoes
2 qt. beef stock
1 tbsp. tomato paste
5 lbs. chuck heart, sliced 1/4-inch thick
1 lb. mushrooms, sliced
Season with salt and pepper

Sear sliced chuck heart on both sides and put aside. Saute carrots and onions with 1/4 pound of butter until onions are translucent. Add ground tomatoes to carrots and onions and cook for about 3 minutes.

Add beef stock and bring to a boil. Add sliced beef to stock. Add 1 tablespoons of tomato paste; season with salt and pepper. Add 1 tablespoon of sugar.