Boeuf Bourguignon/Beef Stew

Melt the butter and oil in the pot over high heat, add the meat in batches and sear on all sides until it is well browned. Make sure not to overcrowd the pot so the meat is well-seared. Remove meat to a plate and add the onions and minced garlic, sprinkle flour over them and cook over medium-high heat until they are soft and brown (about 10 minutes). Add the mushrooms and cook for 4-5 minutes.

Next add the red wine and scrape the pan to get all of the flavor from the bottom of the pan. Bring the wine to a boil. Return the meat to the pot and add the carrots and the herbs, tied together with a string (called a bouquet garni). Add enough water so the liquid covers the meat by one third (so 3 parts liquid to 2 parts meat). Bring to a boil, then reduce to a simmer, and let cook for about 2 hours, until the meat is very tender. You should stir the dish every 15 to 20 minutes, and skim off any foam the appears on the surface.

When done, remove the bouquet garni, season with salt and pepper, and enjoy with warm bread, potatoes, or by itself.