Boeuf a la Bourguignonne II

16 oz chuck roast
1/3 cup seasoned flour
1 cup dry, red wine
1 cup beef broth
2 medium onions
2 cloves garlic
8 oz mushrooms
1/4 Tsp dried thyme
1/4 Tsp dried marjoram
olive oil
Smash the garlic into a paste. Clean and halve the mushrooms. Carve the beef into 1 1/2 inch hunks. Dust the hunks with seasoned flour. Slice the onions into large wedges.

Heat up a Dutch oven over a medium flame, add olive oil and a little butter. Brown the beef on all sides. Remove the beef, and degrease the pot. Pour in the beef stock and wine. Scrape the bottom of the pan to liberate the brown-bits. Return the meat to the pan. Bring the liquids to boil. Season with thyme, marjoram (and salt and pepper to taste). Add one clove of smashed garlic. Cover with a lid, reduce the heat to slow simmer and braise for 1 1/2 hours.

In the meantime, heat up a non-stick skillet, add olive oil and butter. Saute the onions, mushrooms and garlic until barely heated through. The onions need to be crisp to provide texture to the dish. Put these vegetables into a large bowl. Cover with plastic wrap.

About 15 minutes before the beef is tender, pour the juices which have accumulated in the bowl into the Dutch oven. When the beef is tender, add the contents of the bowl to the Dutch oven, and barely heat them through. Serve with crusty French bread.

If, after the beef is tender, the sauce is on the thin side, tighten it with a small amount of roux, prepared in advance.