Salt and pepper the beef and sear in batches and set aside. Add the onions, celery and a couple pinches of salt. Start to caramelize the onions then add the garlic for a couple minutes. Add the mushrooms, rosemary and thyme, pinch of salt and cook until really tender. Add the tomato paste and allow to cook out. Add the flour and cook that out. Add the wine. It will become a thick slurry as you cook off some of the alcohol.

Add the stock, bay leaves and the beef and bring to a boil and taste for salt. Put in the oven for 1 1/2 hours at 325. After the time taste for seasoning and add the carrots and potatoes. Go back in the oven for 30 to 45 minutes.

When it’s done fish out those extra potatoes and a few carrots along with some stock and using an immersion blender emulsify it and add back to the pot to make it silky.