Shit maybe? I started to rush. Good call.

1. Salt preferred cut of meat and let sit in fridge while you do the following:
2. Roughly chop celery, carrots, shallots, garlic
3. In a large pot, drizzle olive oil generously in med/high heat
4. Brown meat on all sides, I like to create a crust
5. Take out meat and let rest in bowl
6. Dump all your veggies in the pot, let brown and soften
7. I eye ball salt, pepper, garlic powder, and a dash or two of Worcestershire or soy sauce
8. Add tomato paste, about 2 tablespoons, stir for about a couple minutes
9. Add your choice of wine, beer or whiskey. If wine or beer you can add a cup or so, if whiskey add about a shot or two. Stir and let the flavors marry for a couple min
10. I added a tablespoon of beef bouillon, I love the beefiness flavor but this is optional, you could use need broth too
11. Add thyme, rosemary
12. Add your beef back to the pot
13. Pour water till your meat is slightly covered.
14. Forget about it for 3 hours or so on low heat, make sure its simmering
15. After meat is tender, take out meat and set aside in bowl or whatever
16. Strain broth so that all you have left is broth, no veggies
17. Add broth to pot or pan let simmer, add a couple tbspoons of butter whisk to thicken
18. Add meat back to sauce. It should be gravy like now
19. In pan add a cup of heavy cream, let it simmer, add few chunks of butter, add salt pepper garlic and chopped chives and dill
20. Separately I grate parmesan and whatever cheese I have like gruyere.
21. Once my mash is ready, I add the creamer and cheese and fold.
22. Make yourself a plate