• Cooking Time: 30 minutes
• Servings: 10
• Preparation Time: 30 minutes
• Marinade:
• 3 Garlic cloves, crushed
• 3 Onions, sliced
• 2 Carrots, sliced
• 10 Parsley stems
• Bouquet garni:
• 1 - Carrot stick
• 1 - Leek, split
• 1 - sprig - Fresh thyme
• 1 - Bay Leaf
• 10 Peppercorns, crushed
• Salt to taste
• 26 fl. Oz. - Dry red wine
• 4 lb. - Beef chuck, cut in 2-in cubes
• 2 fl. Oz. - Vegetable oil
• 2 Tbsp. - Flour
• 1 Tbsp. - Tomato paste
• 4 - Tomatoes, quartered
• 1 pt. - Chicken stock
• 1 lb. - Mushrooms, quartered
• 1 1/2 oz. - Unsalted butter
• Salt and pepper to taste

1. Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade.
2. Marinate the meat in the refrigerator
3. Remove and drain the meat. Reserve the marinade.
4. Dry the beef and sauté it in the oil in large pan. Do this in several batches if necessary.
5. Return the meat to the pan. Sprinkle with flour and cook to make a blond roux.
6. Stir in tomato paste and cook for 5 mins.
7. Sauté the mushrooms in the butter and add them to the meat and sauce . Adjust the seasonings. Simmer for 10 minutes to blend the flavors.

This recipe uses the stewing method to cook the beef. I really enjoyed the red wine flavors with the beef.