Boeuf Braise au Beaujolais (Beef braised in Beaujolais)

• 4 pounds brisket of beef, well trimmed and cut into 1 1/2-inch cubes
• Salt and freshly ground pepper to taste
• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 1 tablespoon chopped garlic
• 1 pound fresh mushrooms, trimmed and cleaned
• 4 sprigs fresh thyme or 1 teaspoon dried
• 1/4 cup all-purpose flour
• 4 cups Beaujolais wine
• 1 cup beef stock or chicken stock
• 1 bay leaf
• 2 whole cloves
• 2 whole allspice

1. Sprinkle the beef with salt and pepper.
2. Heat the oil in a nonstick skillet large enough to hold the meat in one layer.
3. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
4. Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme.
5. Cook and stir for about 5 minutes.
6. Add the flour.
7. Blend well and stir for 1 minute.
8. Add the wine, beef or chicken stock, bay leaf, cloves and allspice.
9. Blend well and bring to a simmer.
10. Cook, covered, over low heat for 3 1/2 hours to 4 hours, or until the meat is tender.
11. Remove bay leaf.
12. Serve with mashed potatoes, noodles or rice.

brisket of beef, salt, vegetable oil, onions, garlic, mushrooms, thyme, allpurpose, beaujolais wine, beef stock, bay leaf, cloves, allspice

Taken from cooking.nytimes.com/recipes/2881 (may not work)