BEEF AND ROASTED ROOT VEGETABLE STEW

Name: BEEF AND ROASTED ROOT VEGETABLE STEW
Ingredients: 1 pound stew meat (beef chuck) cut into 1 1/2 inch chunks; 1 large celery root,peeled and cut into 1 1/2 inch cubes; 1 large carrot, cut into 1 1/2 inch segments; 1 large Idaho potato, cut into 1 1/2 inch cubes; 1 large onion, cut into 8 slices; 1 beef bone, cut into 5 inch pieces; 1 quart veal stock; 1/2 bottle good red wine (I used Cabernet Sauvignon); olive oil; sprigs of fresh thyme