Braised Beef with Mushrooms and Roasted Root Vegetables

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1 1/2 pounds beef (chuck or round), cut into 1 1/2 inch cubes

6 tablespoons oil, plus 2 tablespoons, plus 2 tablespoons

4 ounces chopped onion

2 ounces chopped celery

2 ounces chopped carrot

2 cloves garlic, minced, plus 1 clove

2 tablespoons tomato paste

2 quarts veal stock

2 bay leaves

8 ounces shiitake mushrooms, sliced

8 ounces portobello mushrooms, sliced

1 teaspoon chopped thyme leaves

8 ounces tourneed carrots

8 ounces tourneed celeriac

8 ounces tourneed turnips