Mindblown: a blog about philosophy.

2 pounds beef chuck roast, cubed4 tablespoons olive oil1 onion, chopped1/4 pound fresh mushrooms, sliced4 carrots, coarsely chopped4 large russet potatoes, cut into quarters2 stalks celery, chopped4 cloves garlic, minced2 tablespoons all-purpose flour1 bay leaf2 cups beef broth1/2 cup red wine1/4 cup tomato pastesalt and pepper to taste

1/4 cup olive or vegetable oil4 1/2 teaspoons red wine vinegar or cider vinegar1/4 teaspoon ground mustard1/4 teaspoon dried basil1/8 teaspoon garlic powdersalt and pepper to taste

1 cup red wine1 cup water4 pounds beef roast1/2 (1 ounce) envelope dry onion soup mix

1/2 cup red wine vinegar1/3 cup olive oil1 teaspoon lemon juice2 cloves garlic, crushed1 tablespoon Italian seasoning1/8 teaspoon white pepper