Callebaut-Cabernet Sauvignon Beef Bourguignon

• 3 pounds choice top round, cubed
• 1/2 bottle (375 ml) Glenora Cabernet Sauvignon
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup unsalted butter
• 1/2 pound mushrooms, quartered
• 1 large yellow onion, cut in medium dice
• 1/4 cup tomato paste
• 2 cloves garlic, chopped
• 2 tablespoons fresh thyme, chopped
• 1/2 cup unsweetened cocoa powder
• 1 (10.5-ounce) can beef stock

1. Marinate the beef in half of the Cabernet Sauvignon for at least 1 hour, or overnight, if possible.
2. Combine the flour with the salt and pepper in a mixing bowl and coat the marinated beef cubes in the mixture.
3. Remove the coated beef cubes by hand.
4. Reserve the unused flour mixture.
5. Melt the butter in a saucepan over medium-high heat.
6. Add the beef cubes and saute until brown, about 4 minutes.
7. Add the remaining flour and stir until there are no lumps.
8. Add the remaining wine and all of the remaining ingredients to the pan and bring to a simmer, stirring constantly to prevent lumps from forming in the sauce.
9. Simmer for 10 minutes.
10. Decrease the heat to medium-low and simmer, uncovered, for 1 to 2 hours or until the sauce reaches a medium consistency, stirring occasionally.
11. Spoon into bowls and serve hot with some crusty bread.
12. Try this flavorful dish served over your favorite pasta.

glenora cabernet sauvignon, allpurpose, salt, freshly ground black pepper, unsalted butter, mushrooms, yellow onion, tomato paste, garlic, fresh thyme, cocoa, beef stock

Taken from www.epicurious.com/recipes/food/views/callebaut-cabernet-sauvignon-beef-bourguignon-388927 (may not work)