Mmm… Rocking the Classics

Carrots, potatoes, celery, and nice chunks of beef.  The beef simmered for hours, uncovered, in some beef stock and white wine with the usual herbs – this had bay leaves, oregano, and thyme.  About 20 minutes or so before serving the veggies went in.  Put the lid on and tweak the flame a little higher.  Last thing I poured off the liquid into another pan and quickly thickened the gravy with corn starch.  It would have worked with everything still in the pot but it was a small one and I didn’t want to break up the veggies.  The rolls were leftovers from this batch, they froze well and weren’t hurt a bit by reheating them in a foil package.