Beef Bourguignon

• 4-4.5 pounds boneless beef chuck, cut into 2-inch chunks
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 2 tablespoons vegetable oil
• 4 1/2 tablespoons unsalted butter
• 1/2 cup brandy - optional
• 4 fresh thyme sprigs
• 2-4 Bay leaves
• 2-4 whole cloves
• 2 onions, finely chopped
• 3 large garlic cloves, finely chopped
• 2 carrots, peeled if desired and cut into 1/4-inch-thick slices
• 1 (750-milliliter) bottle dry red wine, preferably Cabernet Sauvignon or Burgundy or Cotes du Rhone (don't buy expensive)
• 1 or 2 large sweet onions, peeled and quartered
• 1 pound mushrooms, trimmed, quartered if large
• 1/2 pound baby carrots

1. 1. Season flour with salt and pepper. Put flour in large sealable plastic bag. Put 5 or 6 pieces of beef in bag, seal bag, and shake to coat meat.
2. 2. Heat 1 1/2 tablespoons oil and 1 1/2 tablespoons butter in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking. Brown beef well in 2 or 3 batches, (about 5 or 6 pieces at a time) without crowding, adding remaining 1/2 tablespoon oil as needed. Transfer to a bowl.
3. 3. Heat 1 tablespoon butter or some more oil in pot over moderately high heat. Add chopped onions, garlic, and carrots (optional) and cook, stirring occasionally, until pale golden, about 5 minutes. Add brandy and deglaze the pan. Return meat with juices to pot, add thyme, bay leaves, and cloves and add entire bottle of wine, bring to a simmer (med low), and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours. (You can cook it at a higher heat for 2 hours, if necessary. Watch closely and add water if it gets too thick or starts to dry out.)
4. Stop here to finish for next day.
5. 4. Put stew on to reheat on medium. Add quartered onions, mushrooms, baby carrots as stew is re-heating. To cook carrots you'll need about 45 minutes. Before serving, remove bay leaves and stems from thyme, also cloves if you see them. Season with salt and pepper.

boneless beef chuck, salt, flour, vegetable oil, unsalted butter, brandy optional, thyme, bay leaves, cloves, onions, garlic, carrots, sweet onions, mushrooms, carrots

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-52496791 (may not work)