Boeuf a la Bourguignonne

1 lb chuck roast
3 Tbl butter
2 Tbl flour
1 medium carrot
1 small onion
2-3 cloves garlic
10 black peppercorns
9 oz dry, red wine
9 oz beef stock
1/2 Tsp dried thyme
1 bay leaf
peanut oil

5 oz sweet onions
6-8 oz white mushrooms
2 Tbl butter
Slice the carrot into rounds. Chop the onion coarsely. Halve the garlic cloves. Carve the roast into 2 inch chunks. Blot away excess moisture from the beef with paper towels. Heat up a Dutch oven over medium flame, add peanut oil, and brown the beef. Remove the beef from the pan, and degrease the pan. Melt in butter, sprinkle in flour and stir with a whisk to create a golden-brown roux. Introduce the carrot, onion, garlic, and peppercorns into pan. Turn the heat down and saute the vegetables until soft. De-glaze pan with wine. Scrape the bottom surface of the pan in order to pull up the brown bits (fond). Add the beef, beef broth and dried thyme. Bring the contents of the pan to boil. Seal the Dutch oven tightly with foil and a lid, reduce heat to slow simmer, and braise for 1 1/2 - 2 hours.

Remove the beef from pan with a pair of tongs or a slotted spoon. Strain the contents of the Dutch oven through a China cap or fine mesh colander into the large dish. Return the velvety sauce and the beef to the Dutch oven. Bring the Bourguignonne up to a simmer. Adjust the seasonings.

Slice the onions into large wedges. Clean and quarter the mushrooms. To make the garnish, heat a 12 inch iron or aluminum skillet over a medium flame. Melt the butter, add the mushrooms, and saute until there is sufficient color on them. Add onions to the pan, and heat through. Do not attempt to brown the onions. The onions must retain a firmness in order to contribute to the texture of the Bourguignonne. Stir the mushrooms and onions in to the re-simmering contents of the Dutch oven. De-glaze the skillet with wine; Add the de-glazing liquid to the Dutch oven. Allow the ingredients to come up to a simmer, then cut off heat. Serve with crusty, French bread.