6 strips
4 pounds boneless chuck roast (cut into 1-inch cubes)
  Kosher salt
  freshly ground pepper
2 tablespoons olive oil
3 cups diced yellow onion (1/2-inch dice)
2 cups sliced carrots (1/2-inch thick)
1 pound button mushrooms (halved)
2 tablespoons tomato paste
6 cloves garlic (minced)
1 750 ml bottle of zinfandel or cabernet sauvignon
1 can (14 ounces) diced or crushed tomatoes (with juices)
2 bay leaves
8 sprigs fresh parsley
6 sprigs fresh thyme
1 cup sour cream (optional)