Place a heavy bottom pot on the burner, add some oil, and working in batches brown the meat.
3 pounds Chuck roast, 1/4 cup olive oil
Return all of the meat back to the pot. Add tomato paste, chopped garlic, and one cup of tomato paste bring to a simmer.
2 tablespoons tomato paste, 5 cups beef stock
Start scraping the brown bits from the bottom of the pot and add enough beef stock to cover all of your ingredients. Bring to a simmer. Make sure to get all of the brown bits from the bottom of the pot.
Simmer until the meat just starts to get fork-saute tender and saute the mushrooms then add them to the pot.
Taste your stew to check for seasoning.
Cook another 30 to 45 minutes to cook the mushrooms and make sure that the meat is tender.
4 oz mushrooms
When you are ready to serve your stew sprinkle a little xantham gum onto the stew then whisk it into the stew. Do a little at a time until the stew is your desired consistency.