Total Calories: 555
Cut the top ½ inch from the garlic head. Place the garlic in a piece of foil, pour 2 tablespoons of wine over the garlic, wrap the foil around garlic and roast for 45 minutes. Cool the garlic and press to remove the garlic from the skin.
Working in batches, brown the meat in the oil over medium high heat until dark and crispy and then it set aside. Drain off any fat from the pan. Reduce the heat to medium low and add the onion, carrot and celery and sauté until softened. Add the tomato paste, thyme, sage, oregano and rosemary and stir. Add the bay leaves and 2 cups of dry red wine and simmer for 15 minutes. Add the beef stock and the meat, cover and simmer for 1 ½ hours. Add the onions and mushrooms, cover and simmer for 15 minutes.
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