2 1/2 pounds boneless beef chuck, cut into 1-inch pieces
4 ounces butter or margarine
1/4 cup cognac, if desired
2 cups white Chablis wine
4 carrots, cut into 2.5-inch sticks
3 carrots, grated
2 onions, diced
6 tablespoons all-purpose flour
2 cloves garlic, finely sliced
3 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons thyme, ground
1/4 teaspoon pepper
1 pound mushrooms
18 small white onions, 1-inch in diameter and peeled
French bread, if desired
Servings: 8
Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven. Heat cognac; ignite and pour over beef, if desired. Add wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly. Cover and cook in 375F (moderate) oven 2 hours, stirring every half hour. Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally. Adjust seasoning to taste. Remove bay leaves.
Preparation Time: 30 minutes
Notes: Cooking liquid should become a thick sauce. If sauce is too thin, increase oven temperature to 400 degrees F during last 20 minutes of cooking time. If sauce is too thick, add water as needed.
Serving Ideas: Serve with French bread, if desired.
4 ounces butter or margarine
1/4 cup cognac, if desired
2 cups white Chablis wine
4 carrots, cut into 2.5-inch sticks
3 carrots, grated
2 onions, diced
6 tablespoons all-purpose flour
2 cloves garlic, finely sliced
3 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons thyme, ground
1/4 teaspoon pepper
1 pound mushrooms
18 small white onions, 1-inch in diameter and peeled
French bread, if desired
Servings: 8
Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven. Heat cognac; ignite and pour over beef, if desired. Add wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly. Cover and cook in 375F (moderate) oven 2 hours, stirring every half hour. Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally. Adjust seasoning to taste. Remove bay leaves.
Preparation Time: 30 minutes
Notes: Cooking liquid should become a thick sauce. If sauce is too thin, increase oven temperature to 400 degrees F during last 20 minutes of cooking time. If sauce is too thick, add water as needed.
Serving Ideas: Serve with French bread, if desired.
