3 lbs beef, top round or chuck, cut into small pieces
2 carrots, chopped fine
1 large onion, chopped fine
2-3 cloves garlic, peeled
1 bottle California Burgundy or pinot noir
1/3 cup flour
1 lb mushrooms
salt and pepper
boquet garni (3-4 sprigs each parsley and thyme, 1 bay leaf, 10 peppercorns, tied in a square of cheesecloth)
3-5 tablespoons olive oil
1. Place beef, carrots, onion, garlic and bouquet garni in a large bowl and mix well. Add wine, stir again, cover and refrigerate for 12-24 hours.
2. Remove beef and reserve marinade. Dry beef on paper towels and season with salt and pepper. In a deep dutch oven or pot, saute in olive oil until brown on all sides. Sprinkle flour into pan, a little at a time, and continue to cook about 3 minutes longer.
3. Add marinade to pot, along with 2 cups water, and bring to a boil. Reduce heat to low, cover, and simmer until meat is very tender, about 3 hours.
4. Add mushrooms and simmer an additional 30 minutes.
5. Remove bouquet garni and serve..
