Potted Beef Italian Style

Ingredients
1 cup olive oil
3 lb chuck or rump roast of beef
1 carrot, chopped
I stalk celery, chopped
I onion, chopped
2 cloves garlic, chopped
2 bay leaves
salt and pepper
1 oz. dried mushrooms
water
1 cup red wine
1 small can tomato paste
2 cups warm beef broth or consumme

Process

1. In a heavy saucepan, heat the oil and brown the beef quickly on all sides. 
2. Add the carrot, celery, and onion and cook until the onion is golden brown. 
3. Add garlic, bay leaves, salt and pepper. 
4. Continue cooking over low heat. 
5. Soak the mushrooms in warm water for several minutes. 
6. Drain off the water, chop the mushrooms, and add the meat and vegetables. 
7. Cook, uncovered, over low heat for four minutes. 
8. Add wine and tomato paste, diluted with warm beef broth, cover and bring to a boil. 
9. Continue cooking, covered, until the meat is tender, about 2 and 1/2 hours. 
10. Stir occasionally, basting the meat from time to time. 
11. If the gravy becomes too thick, add more warm beef broth. When the meat is done, remove from pan and serve immediately. 
12. Serve the gravy, unstrained, over any kind of pasta, polenta or gnocci.