In rondo, heat oil over medium heat until hot. Add onions; sauté 10 to 12 minutes or until onions begin to caramelize. Add beef, broth, wine, vinegar, tomatoes with liquid, garlic, basil, oregano and thyme; bring to a boil. Reduce heat to low and simmer, covered, 1 hour to 1 hour, 15 minutes or until beef is tender. Add potatoes and carrots; return to a boil. Reduce heat and simmer 20 to 30 minutes or until vegetables are tender. Slowly stir in 2 1/2 cups roux; simmer 3 to 5 minutes. Stir in additional roux, if needed, to reach desired consistency. Stir in soy sauce and mint. Season to taste with salt and pepper. Cover and hold at 150°F in a food warmer until service.
To serve, ladle 2 cups stew into bowl. Top with 1 ounce cheese.
*To make Roux: In large heavy-bottomed saucepan, melt 1 pound unsalted butter over medium heat. Mix in 1 pound all-purpose flour. Cook, stirring constantly until mixture is dark brown, about 1 hour. (Yield: 2 1/2 to 3 cups).
Recipe created by Chef Dolores Montecito, Levi’s Plaza Cafe (San Francisco, CA)