1 medium onion
3 garlic cloves
3/4 pound carrots
1/2 pound parsnips
1/2 pound turnips
6 ounces mushrooms
a 3-inch piece fresh gingerroot
a 28- to 32-ounce can whole tomatoes
a 3-pound boneless beef chuck roast
2 tablespoons olive oil
3/4 cup Tawny Port
3/4 cup dry red wine
2 cups beef or chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
3 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3 tablespoons cornstarch
3 tablespoons water