| 3 1/2 | lb | Beef chuck or shoulder roast; (3 1/2 to 4 lb..) |
| 4 | tb | Olive oil |
| 2 | c | Burgundy wine |
| 2 | qt | Rich beef stock |
| 4 | lg | Stalks of celery; cut into 1/2 inch pieces |
| 1 | lb | Carrots; peeled and cut into 1/2 inch pieces |
| 1 | md | 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 | cn | Tomato paste; (6 oz.) |
| 2 | ts | Freshly ground black pepper |
| 1 | ts | Salt |
| 1/2 | ts | Dried whole thyme |
| 3 | | Bay leaves |
| 2 | lg | Cloves of garlic; finely chopped |
| 2 | tb | Browning sauce (Kitchen Bouquet) |
| 1/4 | c | Soy sauce |
| | Dark brown roux |
