Beef Bourguignon...kitchen of Julie

6 Tbsp. Vegetable oil
24 small white fresh pearl onions peeled
2 bay leaves
1 tsp. dried parsley
2 tsp. salt
1/2 tsp. dried thyme
4 lbs. chuck roast cubed
1/2 - 1 cup flour
4 cups red cooking wine
1 tsp. pepper
16 oz. sliced mushrooms
2 Tbsp. tomato paste
2 cups beef bouillon
2 cloves garlic, minced

To peel the onions: Place the whole onions in boilingwater for 3 minutes. Rinse in cold water. Cut off each end of pearl onion and remove skin.

Divide meat & onions into two batches. Heat 3 Tbsp.oil in large frying pan. Saute half of onions lightlyand move the to a crock pot. Add beef cubes to frypan and saute until brown. Sprinkle cubes 1/4 cupflour and toss to coat meat. Move to crock pot andrepeat previous step, cooking remaining onions andmeat.

Add cooking wine, bouillon, garlic, tomato paste,onions and seasonings to crock pot. Stir well, coverand slow cook on low for 8 hours. Add the slicedmushrooms the last hour of cooking.

If sauce is thin, add more flour by taking some liquidfrom the crock pot. Mix liquid with flour to form apaste. Whisk paste in with the beef mixture.Serve over mashed potatoes with Herbed ButteredCarrots on the side.