Dave's Boeuf Bourguignon

• 3 cups medium bodied dry red wine, such as Cotes du Rhone or 3 cups zinfandel
• 1 bay leaf
• 2 tablespoons olive oil
• 3 12 lbs chuck
• 3 shallots, peeled and chopped
• 3 garlic cloves, smashed and chopped
• 4 tablespoons flour
• 2 cups beef stock, heated
• 1 teaspoon dried basil
• 1 teaspoon chopped fresh parsley
• 3 tablespoons butter
• 24 frozen pearl onions, thawed
• 1 lb button mushroom, cleaned and halved if large
• salt and pepper

1. Preheat oven to 305 degrees F. Yes, 305, not 350.
2. Pour wine into small saucepan.
3. Add bay leaf, bring to boil.
4. Boil until reduced by 2/3 down to about 1 cup.
5. When wine is reduced, add beef stock and heat to simmer.
6. Proceed with recipe while wine is reducing.
7. Heat half the oil in a large, oven proof dutch oven, over medium heat.
8. Brown meat in batches, searing on all sides.
9. Do not overcrowd the pan.
10. Remove meat and set aside; heat additional oil and brown remaining meat, with shallots and garlic.
11. Return first batch of meat to pan, season with salt and pepper.
12. Sprinkle flour over meat in pan; cook 45 minutes over medium heat.
13. Take care flour does not scorch.
14. Pour wine and beef stock mixture into pan with meat.
15. Add herbs.
16. Bring to boil.
17. Cover pan and place in preheated oven.
18. Cook for 1 1/2 hours.
19. Heat butter in large skillet, add pearl onions and cook 5 minutes.
20. Add mushrooms and cook 4 more minutes.
21. Season to taste.
22. Add mushrooms and onions to stew and continue cooking in oven for 30 more minutes.
23. Meanwhile cook polenta, or garlic mashed potatoes and carrots, to serve alongside, if desired.

red wine, bay leaf, olive oil, chuck, shallots, garlic, flour, beef stock, basil, parsley, butter, pearl onions, button mushroom, salt

Taken from www.food.com/recipe/dave-s-boeuf-bourguignon-520817 (may not work)