Burgundy Beef Stew

3 1/2 lb. beef chuck or shoulder roast -- (3 1/2 to 4 lb..)

4 tbs. 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

(do not peel) 1 lb. onion -- peeled and cut into 1 inch pieces

8 oz. fresh mushrooms -- chopped

1 can tomato paste -- (6 oz.)

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 tbs. 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. Deglaze 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.

Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes