Beef Stew from the Burgundy Region of France
Cut beef into large cubes then flour, salt, and pepper.
Sauté onion and garlic in butter and oil. When onion is just cooked remove and brown beef in batches.
Combine onion garlic and meat in pot and add parsley, thyme, and wine. Bring to a boil and then down to a simmer. Cook covered for 2 hours, adding water if necessary.
Brown boiling onions in a separate pan and add along with rest of vegetables half an hour before serving.
By Alex Gibbons