Beef Bourguignon With Brown Braised Onions

Directions

1. Preheat oven to 325 degrees F.Trim beef. Dry well on paper towels. Heat 1 Tbsp. of oil in large Dutch oven over medium heat. In batches, using about 1 Tbsp. of extra virgin olive oil per batch, brown beef. Transfer to bowl.
2. Add in another Tbsp. of extra virgin olive oil to Dutch oven and saute/fry onion, carrot and garlic 4 to 5 min till lightly browned. Add in to beef in bowl.
3. Deglaze pan with 1 c. wine, scraping browned bits from bottom.
4. Add in browned beef, onion and carrot, remaining wine, garlic, tomatoes, stock and thyme back to pan. Bring mix to boil over high heat. Remove from heat and cover.
5. Transfer to oven and cook 21/2 to 3 hrs till beef is fork tender.
6. Strain stew through a colander over a saucepan. Set beef and vegetables aside.
7. Skim fat from surface of liquid in saucepan and bring to a boil. Reduce liquid to 3 or possibly 4 c.. Season.
8. In small bowl, mash butter and flour to a paste with fork.
9. Remove sauce from heat and whisk in flour paste till dissolved. Bring to a boil over medium heat. Reduce heat and simmer 2 to 3 min till slightly thickened.
10. Add in beef and vegetables back to sauce.
11. In a large skillet, heat a Tbsp. of extra virgin olive oil over medium heat. Add in mushrooms. Season with salt and pepper. Cook mushrooms 4 to 5 min till browned. Add in mushrooms and Brown Braised Onions to beef mix and sauce.
12. If you intend to, freeze at this point.
13. Brown Braised Onions:Cut off the root end of each onion. Then cut a small cross in the other end. This will allow the skins to slip off easily after blanching.
14. Add in onions to saucepan of boiling salted water. Blanch about 1 minute. Drain onions then immediately run under cool water. Slice off ends of onions and skins will slip off easily.
15. Heat extra virgin olive oil and butter in a large skillet over medium heat. Add in onions. Cook slowly 35 to 40 min till browned and glazed. Season with salt and pepper.