| Ingredients 3 pounds beef chuck, cut into large pieces 1 large yellow onion, peeled and finely chopped 2 carrots, peeled and finely chopped 2 cloves garlic, peeled 2 Tbs. Beef Seasoning 1 bottle 'Vintners Reserve', Red Burgundy (Bourgeron Rouge) 6 ounces Lean salt pork, diced Salt and freshly ground black pepper 1/3 cup flour 1 pound small white mushrooms, stems trimmed and caps peeled Instructions Remove beef from marinade, reserving marinade, and dry meat well on paper towels. Fry salt pork in a large pot over medium heat until crisp, about 7 minutes. Season beef with salt and pepper to taste. Add to pot and brown on all sides, about 7 minutes. Sprinkle in flour, and cook, stirring constantly, for 3 minutes. Add marinade and 2 cups water and bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Reduce heat to low, cover, and cook until meat is tender, about 3 hours. Add mushrooms and cook for 30 minutes more. Yield: 4 to 6 servings |