Shelly's Recipe

BOEUF CHABLIS BLANC

Category: Beef

2 1/2 lbs boneless beef chuck cut into 1-inch pieces
4 oz butter
1/4 cup cognac
2 cups white Chablis wine
4 carrots, cut into 2 1/2 inch sticks
3 carrots, grated
2 onions, diced
6 tbsp flour
2 cloves garlic, finely sliced
3 bay leaves;
1 1/2 tsp salt and ground thyme
1/4 tsp pepper
1 lb mushrooms
18 small white onions (1-inch in diameter and peeled)
French bread

Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven. Heat cognac; ignite and pour over beef, if desired. Add wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly. Cover and bake at 375 for 2 hours, stirring every half hour. Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally. Adjust seasoning to taste. Remove bay leaves. Serves 8