2 pounds beef chuck, cubed
1/2 cup butter
3 medium carrots, sliced
1 medium onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup dry wine
1/2 cup button mushrooms, quartered
1/4 cup flour
1/4 teaspoon chervil
1/4 teaspoon chives
1/4 teaspoon parsley
1/4 teaspoon tarragon
salt and pepper

1. Season cubed beef with salt and pepper. Melt 1/4 cup of the butter in a large soup pot over medium-high heat and brown the beef in batches.
2. Add the carrots, onion, garlic and mushrooms and coat with remaining butter.
3. Add the beef broth, wine and herbs, reduce to a simmer, cover and allow to cook until meat is tender, at least several hours.
4. Melt remaining butter in a pan over medium heat and stir in flour. Stir this into the pot.
5. Bring pot to a boil and reduce to desired thickness. Adjust seasoning as necessary and serve.

Makes 8 servings

I left my pot of Beef Bourguinon on the stove top for 12 hours and ended up with some deliciously tender meat. The smell of red wine took its toll on the apartment though, and the overall flavor of the soup (stew?) left a bit to be desired. I've prepared beef bourguinon a few times before with exceptional and questionable results and the only thing I've ever altered is how much wine I've added and whether or not I left the lid on. Since I am a fan of the thicker, stew type soups, I think cooking with the lid off for a portion of the process to evaporate some of the liquid and not using as much wine, because I find the flavor too overpowering, is definitely the way to go here.

If made correctly, this dish is a great stand alone, or simply paired with a nice crusty baguette. Unfortunately, if made incorrectly, it's just not so good. This has actually become a personal favorite over time, and for some reason every time I make it, it is pretty much hit or miss. Soups in general are usually that way for me, actually. It's something I definitely need to work on. I made this same recipe for my own birthday dinner last year with Mushroom Barley Risotto and I thought it turned out quite well. If only I could capture the birthday magic every time, I'd be a much better cook.