French Boeuf Chablis Blanc

• 2-1/2 lb. boneless beef chuck, cut into 1-inch pieces
• 4 oz. butter
• margarine
• 1/4 cup cognac, if desired
• 2 cups white Chablis wine
• 4 carrots, cut into 2.5-inch sticks
• 3 carrots, grated
• 2 onions, diced
• 6 tbsp. all-purpose flour
• 2 cloves garlic, finely sliced
• 3 bay leaves
• 1-1/2 tsp. salt
• 1-1/2 tsp. thyme, ground
• 1/4 tsp. pepper
• 1 lb. mushrooms
• 18 sm. white onions, 1-inch in diameter and peeled
• French bread, if desired

1. Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven.
2. Heat cognac; ignite and pour over beef, if desired.
3. Add 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 hours, stirring every half hour.
5. Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally.
6. Adjust seasoning to taste.
7. Remove bay leaves.
8. Yield: 8 servings.
9. Serving Ideas : Serve with French bread, if desired.
10. NOTES : Cooking liquid should become a thick sauce.
11. If sauce is too thin, increase oven temperature to 400F during last 20 minutes of cooking time.
12. If sauce is too thick, add water as needed.
13. Source: Recipe Du Jour

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

Taken from www.foodgeeks.com/recipes/20307 (may not work)