Bourguignon With Potatoes

Season meat on all sides with salt and pepper. Heat oil in a heavy bottom saucepan over medium high heat. Working in batches so as not to overcrowd the meat, Sear meat on all sides until brown. Transfer seared meat to a platter to rest.

Meanwhile slice onion into half circles 1/4-inch thick. Crush garlic cloves. Bring wine to a boil in a small saucepan and simmer until it is reduced by half.

When meat has all been seared, drain off all but 2 T. of the oil left in the pan and reduce heat to medium. Add onion. Saute for about 15 minutes until onion has softened completely. Add garlic and saute another two minutes. Return meat to the pan along with flour. Stir to coat for about 60 seconds to cook the flour taste out. Add the hot reduced wine to the meat. Bring to a simmer. Add broth or water just to cover and bring to a boil.

Meanwhile, peel carrots. Cut only one carrot into three large pieces. Trim celery and cut each stalk into three large pieces. Add cut carrot, celery, leaves from the rosemary and thyme sprig to the pot along with some salt and pepper. Bring mixture to a boil then reduce heat to medium low. Cover with a lid. Let simmer for an hour and a half.

While mixture is cooking, cut remaining carrot into bite-sized pieces no more than a half inch thick. Cut potatoes and mushrooms into halves or quarters, also bite-sized. After an hour and a half meat should be tender but not falling apart. Use tongs to remove the large celery and carrot pieces along with the thyme sprig and discard. Add potatoes and return pot to a boil. Reduce to a steady simmer. Cook potatoes for ten minutes. Add carrots and mushrooms and cook for another 10 minutes until both are tender.

Taste broth and adjust seasoning with additional salt and pepper if necessary. Serve hot ladled over rice or egg noodles, or served simply with crusty bread.