My mom Nana, and DH's mom Noni, both did gravey the same way. I still adore it and make mine as they did.
Dad wrote this down for me so I'll post as he wrote it.
2-lbs chuck roast or stew meat
2 cups chopped onion
5 cloves garlic chopped fine
1 large can San Marzano tomatoes, crushed or you can do that by hand check and add more if you like but I don't want it to heavy with tomato
4 cups beef stock
salt and pepper
Brown the meat and onion add rest of ingredients
2-3 Tab. fresh chopped parsley
2 Tab. majorum
1 tea, rosemary I use fresh tender and chopped
1tea. dry basil
1tea. dry oragano
2 cups dry wild mushrooms (porcini ) if you prefer rehydrate them in hot water and save the liquid to ad to your gravey this will give the gravey a dark rich color it will be brown not red then when the mushrooms are nice and soft chop them in f/p til fine and add to the gravey, If you like a nice thick grvey do the same with most of the meat the f/p will cut it up nice for you. Use all the liquid from the mushrooms you will be glad you did the flavor is heaven.
If you have any questions I'll be glad to answer as best I can.