Braised Beef 'Stroganoff'

• 2 1/2 pounds beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 3 medium yellow onions, peeled and sliced
• 1/2 cup white wine
• 1 teaspoon Dijon mustard
• * cup yogurt
• 2 tablespoons butter
• 8 ounces button or crimini mushrooms, stems removed and caps sliced
• Cooked and buttered egg noodles (optional)

1. Preheat the oven to 300 degrees.
2. Season the beef all over with salt and pepper.
3. Heat the oil in a stew pot over high heat.
4. When hot, add the beef and cook, in batches if needed, until browned.
5. Transfer to a plate.
6. Reduce heat to medium-low, add the onions and cook, covered, stirring occasionally, until the onions are softened, about 15 minutes.
7. Add the white wine, 2 cups of water and a pinch of salt, scraping the caramelized bits stuck to the bottom of the pan.
8. Return the beef and its juices to the pot and bring to a boil.
9. Cover, place in the oven and cook until the beef is tender, about 2 1/2 to 3 hours.
10. Transfer the beef and 1/4 of the onions to a large plate.
11. Puree the remaining onions and cooking liquid in a blender with the mustard and yogurt, and season to taste with salt and pepper.
12. Return the beef and the reserved onions to the cooking pot and stir in the sauce.
13. Melt the butter in a skillet over medium-high heat.
14. Add the mushrooms and saute until tender.
15. Season with salt, and add to the pot.
16. If you choose, serve over buttered egg noodles.

beef chuck, salt, vegetable oil, yellow onions, white wine, mustard, yogurt, butter, button, egg noodles

Taken from cooking.nytimes.com/recipes/7648 (may not work)