Beef Marengo - cooking recipe

Ingredients

1 (4 lb.) boneless chuck roast
1/2 c. vegetable oil
1 c. chopped onion
1 c. chopped celery
1 clove garlic, crushed
1 c. Chablis or other dry white wine, divided
2 (8 oz.) cans tomato sauce
2 bay leaves
1 tsp. dried whole oregano
1/2 tsp. dried whole rosemary
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. chopped, fresh parsley
1 lb. fresh mushrooms, sliced
2 Tbsp. lemon juice
1/4 c. butter or margarine
1 Tbsp. all-purpose flour
2 Tbsp. water
chopped parsley (optional)
hot, cooked noodles

Preparation

Trim excess fat from roast.
Cut into 1-inch cubes.
Brown in hot oil in a large Dutch oven.
Remove meat.
Add onion, celery and garlic to pan drippings; saute until tender.
Add meat, 1/2 cup wine and next 7 ingredients to mixture; bring to a boil. Cover and simmer 1 hour or until meat is tender, stirring occasionally.
Discard bay leaves.