Instructions:

Yield: 10 Servings, 8 oz. each
Method: Stewing

This is the way a Bistro in France would make it!

Marinade:
2 tbsp. Garlic cloves, crushed
3 Onions, medium size, sliced
2 Carrots, sliced
10 Parsley stems

Bouquet garni:
1 Carrot stick, 4 in.
1 Leek, split, 4-in. piece
1 sprig Fresh thyme
1 Bay leaf, medium size
10 Peppercorns, crushed
Salt 2 tsp.
1 750 ml bottle red wine, preferably pinot noir
4 lb. Beef chuck, 1 1/4 inch cut for stew
4 fl. oz. 1/2 Vegetable oil and 1/2 mild olive oil
1 Tbsp. Tomato paste
4 plum Tomatoes, quartered
1 pt. Beef broth
Blonde Roux---1/4 cup, made with clarified butter
1 lb. Mushrooms, quartered
4 oz. butter
about 24 Pearl onions, boiled and peeled
Salt and pepper to taste

Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns and wine to make a marinade. Marinate the meat for several hours under refrigeration.

Remove and drain the meat. Reserve the marinade.

Dry the beef and sauté it in the oil until well browned. Do this in several batches if necessary.
Return all the meat to the pot.

Stir in the tomato paste and cook for 5 minutes. Add the reserved marinade, tomatoes and stock. Cook in a 350F (180C until the meat is tender, approximately 2 1/2 hours.

Remove the meat from the sauce. Strain the sauce to extract all the liquid. Discard the solids. Return the liquid and beef the to the pot and add the roux, blending well and return to a simmer.

Saute the mushrooms in the butter and add them to the meat and sauce. Add the pearl onions and adjust the seasonings. Simmer for 15 minutes.