Burgundy Beef Stew Recipe

• 3 1/2 lb Beef chuck or possibly shoulder roast, (3 1/2 to 4 lb..)
• 4 Tbsp. Extra virgin olive oil
• 2 c. Burgundy wine
• 2 quart Rich beef stock
• 4 lrg Stalks of celery, cut into 1/2 inch pcs
• 1 lb Carrots, peeled and cut into 1/2 inch pcs
• 1 med Rutabaga, peeled and cut into 1/2 inch cubes
• 1 1/2 lb New red potatoes, cut into 3/4 inch pcs (don't peel)
• 1 lb Onion, peeled and cut into 1 inch pcs
• 8 ounce Fresh mushrooms, minced
• 1 can Tomato paste, (6 ounce.)
• 2 tsp Freshly grnd black pepper
• 1 tsp Salt
• 1/2 tsp Dry whole thyme
• 3 x Bay leaves
• 2 lrg Cloves of garlic, finely minced
• 2 Tbsp. Browning sauce (Kitchen Bouquet)
• 1/4 c. Soy sauce Dark brown roux

Directions