Boeuf au Vignoble | I've Been Cooking

Ingredients

• Beef - 2 lbs, preferably chuck roast, cut into chunks
• Red wine - 1 bottle (750 ml) of Burgundy or similar wine
• Onion - 1 large, chopped
• Carrot - 2, sliced
• Celery - 2 stalks, sliced
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Flour - 2 tablespoons
• Beef broth - 2 cups
• Bay leaf - 2
• Thyme - 1 teaspoon
• Mushrooms - 8 oz, sliced
• Butter - 2 tablespoons
• Salt and pepper - to taste
• Parsley - for garnish