Boeuf Bourguignon

• 2 lbs beef shoulder, cut into 1 1/2 inch pieces
• salt
• pepper
• 14 cup olive oil
• 4 onions, thinly sliced
• 2 tablespoons flour
• 1 cup Burgundy wine
• 6 carrots, cut into 1 inch pieces
• 1 garlic clove
• 1 bouquet garni (usually thyme, bay, parsley)
• 14 cup chopped flat leaf parsley

1. Season meat with salt and pepper.
2. In a Dutch oven, heat oil.
3. Sear meat in batches on all sides until brown.
4. When all meat is browned and set aside add onions to pot and lower heat to medium hight.
5. Cook onions until soft and golden brown.
6. Sprinkle flour over onions.
7. Cook for about 5 more minutes then add the wine.
8. Scrape the the bottom of the pan as you bring the wine to a boil.
9. Return meat to the pot.
10. add carrots, garlic, and bouquet garni.
11. Add enough water to cover meat (3 parts liquid to 2 parts meat).
12. Bring to a boil.
13. Reduce to simmer and allow to cook for 2 hours until meat is tender.
14. Stir and scrape the bottom of th epot every 15 to 20 minutes while cooking.
15. Also, skim off any foam or oil from the surface during cooking.
16. When done, remove bouquet garni and stir in chopped parsley.
17. Serve over potatoes.

beef shoulder, salt, pepper, olive oil, onions, flour, burgundy wine, carrots, garlic, bouquet garni, flat leaf parsley

Taken from www.food.com/recipe/boeuf-bourguignon-430579 (may not work)