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November 3, 1999
Web posted at: 11:46 a.m. EST (1646 GMT)

Serves 4 to 6

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
• Bouquet garni
• 1 bottle good, rich red burgundy or California pinot noir
• 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

Put beef, onions, carrots, garlic, and bouquet garni into a large bowl and add wine. Using you hands, mix all the ingredients together, then cover bowl with plastic wrap and refrigerate for 24 hours.

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. Remove bouquet garni before serving.

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