Ingredients:

3-4 pound beef chuck roast, or top of the round, cut into 2" cubes
3 tablespoons olive oil
medium onion, chopped
1 medium carrot, chopped
1/2 cup flour
3 cups dry red Italian kosher wine
2 cups beef stock
2 shallots, chopped
4 garlic cloves, chopped
3 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound button mushrooms, halved or quartered into bite sized pieces
1 pound small white onions, peeled, see note

Directions:

1. Heat oil in a large, heavy dutch oven over high heat, quickly brown the beef in two batches. Remove meat and set aside. Reduce heat to medium. In the same pot, cook onion and carrot until browned, 2 to 3 minutes. Return meat and accumulated juices to pot with the vegetables. Sprinkle with flour, toss to coat and continue cooking, stirring constantly, for 5 minutes.

2. Add wine, stock, shallots, garlic, tomato paste, bay leaf, thyme, dried parsley, salt and pepper to the pot. Bring to a simmer, reduce heat to low and cook, covered, for two to three hours. Stir occasionally to keep meat from sticking to the bottom.

3. When beef is very tender, remove bay leaf, check the seasoning, add pearl onions and mushrooms and cook uncovered for 15 minutes.

To peel pearl onions: Using a small, sharp knife, score the bottoms with a tiny "X." Drop the onions in very hot water for 3 minutes, Drain, Peels should easily slip off. -Peeled tiny onions are also available in the frozen foods section of your grocery

Serve over Parslyed Noodles or Mashed Potatoes. For Chanukah, we enjoy Beef Bourguignon over latkes, Jewish potato pancakes.

This dish, like most soups and stews, improves greatly by resting overnight in the refrigerator so that the flavors can develop and meld. This also gives you the opportunity to reduce fat. When chilled, the fats will solidify on top of the stew. Remove this layer before reheating for a healthier entree.

Makes: 8-10 servings ~ Can make two days ahead
Active time: 40 minutes ~ Cooking time: 3 hours
Can freeze

From Cooking For the King via thekosherchannel.com/