BEEF AND ROASTED ROOT VEGETABLE STEW

Ingredients

• 1 pound stew meat (beef chuck) cut into 1 1/2 inch chunks
• 1 large celery root,peeled and cut into 1 1/2 inch cubes
• 1 large carrot, cut into 1 1/2 inch segments
• 1 large Idaho potato, cut into 1 1/2 inch cubes
• 1 large onion, cut into 8 slices
• 1 beef bone, cut into 5 inch pieces
• 1 quart veal stock
• 1/2 bottle good red wine (I used Cabernet Sauvignon)
• olive oil
• sprigs of fresh thyme

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