This is a traditional beef stew from Burgundy, France.
1 tbsp butter
1 tbsp olive or canola oil
6 slices bacon, diced
2 chopped onions
3 pound chuck beef roast
Salt and pepper
1/4 cup flour
2 cups Burgundy wine (pinot noir)
4 cups beef or chicken stock
2 sliced carrots (halved if large)
1 tbsp tomato paste
Pinch of sugar
2-3 cloves of garlic, crushed and chopped
One sprig each parley, rosemary, thyme and bay leaf, tied together
Cook this stew in an oven-proof pot with a lid. On top of the stove, heat the butter and oil. Add the bacon and onion and sauté until soft. While that’s cooking, cut the beef into 1-inch cubes. Remove the bacon and onion with a slotted spoon. Place the cubes of beef into the hot pot and brown on all sides (in two batches). As the beef is done, remove the meat to a plate and season with salt and pepper.
Quickly stir the flour into the hot fat until the liquid is absorbed and the flour is turning brown. Remove from heat and whisk in the wine. (Whisk well to break down any clumps of flour). Return to the stove and boil, scraping up any brown bits that are stuck to the pot. Add the stock and return to boil. Add the bacon, onions, beef and all remaining ingredients. Cover and bake in the oven at 350 degrees for two hours. Meanwhile:
24 button mushrooms
1 tbsp butter
1 tbsp brandy, port or madeira
Juice of 1 lemon
Sauté the mushrooms in the butter. Sprinkle on the booze and cook off. Sprinkle on the lemon juice and salt. Sauté until the mushrooms are browned. When the stew comes out of the oven, mix in the mushrooms and any butter sauce left in the pan. (Remove the bunch of herbs from the stew.) Serve with potatoes, mashed parsnips or noodles, sprinkled with fresh parsley.
TIP: This stew can be made days ahead and kept in the fridge. In fact, it improves with time. Reheat on the stove.