3 tablespoons butter
3 tablespoons flour
1 small onion – chopped
1/2 cup mushrooms – chopped
1 large tomato – peeled, seeded, and chopped
1 garlic clove – minced
1 stick celery rib – minced
2 Tsp parsley – chopped
1 cup dry red wine
1 cup beef stock
2 bay leaves
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme
Melt the butter in a heavy saucepan over a medium heat.
Whisk in flour, and cook, whisking constantly, until lightly browned.
Add the onion and mushrooms – cook, stirring constantly, for 1 minute.
Add the tomato and the remaining ingredients.
Bring to a boil and reduce the heat.
Simmer, stirring occasionally for 45 minutes.