2 TBSP Olive Oil (plus a little more for sautéing the onions and mushrooms)
3 Onion, thin sliced
1 lb. Baby Portabella or Kennett
Square/White mushrooms, stems removed and mushrooms sliced
3 lbs. Chuck, Sirloin or Round
1 tsp. sea salt
1 TBSP Herbs de Provence
1/4 cup Wondra flour
32 oz. beef broth
2 cups Burgundy wine
Put a little olive oil in a large frying pan. Add onions and mushrooms. Cook over medium heat, stirring constantly, until onions start to caramelize. Remove onions and mushrooms to a bowl. Cover with plastic wrap and place in refrigerator, you will be using them later. In the pan the vegetables were cooked brown the beef cubes on all sides. Mix flour in can of beef broth and then add it to the beef in pan along with the two tablespoons of olive oil. Sprinkle Herbs de Provence over the beef cubes. Then heat to boiling, stirring constantly. Cook at boiling for one more minute, then stir in the burgundy, cover and simmer for two hours or until the beef is fork tender. There should always be liquid covering the meat so, if necessary, add water, beef broth or a mixture of all three to keep the beef covered while simmering.
When beef is tender, take the onions and mushrooms from the refrigerator and add them to the beef in the pan.
Cook, stirring gently, until all is throughly heated. Serve over buttered and coarse black peppered egg noodles (or with oven-roasted baby red potatoes, if you rather), a side vegetable and a wonderful loaf of crusty artisan bread to suck up any extra gravy, YUM!