Boeuf Chablis Blanc - Just Dutch Oven Recipes


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Boeuf Chablis Blanc

2 1/2 pounds boneless beef chuck -- cut into 1-inch pieces
4 ounces butter or margarine
1/4 cup cognac -- if desired
2 cups white Chablis wine
4 carrots -- cut into 2.5-inch sticks
3 carrots -- grated
2 onions -- diced
6 tablespoons all-purpose flour
2 cloves garlic -- finely sliced
3 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons thyme -- ground
1/4 teaspoon pepper
1 pound mushrooms
18 small white onions -- 1-inch in diameter and peeled
French bread -- if desired


Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven. Heat cognac; ignite and pour over beef, if desired. Add wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly. Cover and cook in 375F (moderate) oven 2 hours, stirring every half hour. Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally. Adjust seasoning to taste. Remove bay leaves.