Boeuf Chablis Blanc Recipe

• 2 1/2 lb boneless beef chuck -- cut into 1 inch pcs
• 4 ounce butter or possibly margarine
• 1/4 c. cognac -- if you like
• 2 c. white Chablis wine
• 4 x carrots -- cut into 2.5 inch sticks
• 3 x carrots -- grated
• 2 x onions -- diced
• 6 Tbsp. all-purpose flour
• 2 x cloves garlic -- finely sliced
• 3 x bay leaves
• 1 1/2 tsp salt
• 1 1/2 tsp thyme -- grnd
• 1/4 tsp pepper
• 1 lb mushrooms
• 18 sm white onions -- 1 inch in diameter and peeled French bread -- if you like

1. Brown boneless beef chuck pcs (1/2 at a time) in butter in Dutch oven.
2. Heat cognac; ignite and pour over beef, if you like.
3. Add in wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly.
4. Cover and cook in 375 degree F (moderate) oven 2 hrs, stirring every half hour.
5. Add in mushrooms and onions; cover and continue cooking 2 hrs, stirring occasionally.
6. Adjust seasoning to taste.
7. Remove bay leaves.
8. Yield: 8servings.

boneless beef chuck, butter, cognac, white chablis wine, carrots, carrots, onions, flour, garlic, bay leaves, salt, thyme, pepper, mushrooms, white onions

Taken from cookeatshare.com/recipes/boeuf-chablis-blanc-88645 (may not work)