Ingredients
1. Boneless bottom round or chunk roast (3to4pound)
2. extra virgin olive oil (2tsp)
3. butter (3tbsp)
4. carrots, cut into large chunks (3)
5. baby Portobello mushrooms, whole (12)
6. celery cut into large chunks (3 stalks)
7. finely chopped garlic (3 cloves)
8. dried thymes (1/2tsp)
9. dried bay leaves (3)
10. fresh ground black pepper (1/2tsp)
11. salt (1/2tsp)
12. Barolo wine (1bottle)
13. chopped onions (2)

Method of preparation:-
1. Take beef and season it with salt and pepper. Take a large plastic bag, put beef in it. Add bay leaves, thyme, garlic and wine in this bag. Keep this bag in the refrigerator for 3 to 4 hours by sealing it.

2. Take a large pot, add butter in it. Cook beef in this pot until it gets brown. Marinade the beef in oil and keep it aside. Take out the beef from the pot.

3. Now saute onions, carrots and celery in the pot until it get lightly brown. Add beef in this pot, cover it and cook the beef for about 2 to 3 hours.

4. Take mushrooms and saute these in butter for about 15 minutes and then add over the cooked beef. After cooking serve it with vegetable topping or with Barolo wine sauce.

Number of serving – 4 to 6