Supper with Stella

Ingredients

• 2 Tbsp. olive oil
• 2 lb. chuck roast
• 1/4 cup pancetta, diced
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 Tbsp. Wondra or all-purpose flour
• 2 cups dry red wine, such as a burgundy
• 1 cup beef stock (or wash out your tomato can if you don’t have stock on hand)
• 1 28 oz. can whole peeled tomatoes
• 2 Tbsp. tomato paste
• 2 sprigs rosemary
• 4 sprigs thyme
• 2 Tbsp. butter
• 8 oz. cremini mushrooms, quartered
• salt & pepper, to taste