Boeuf Bourguignon

Tony Bourdain's Les Halles Cookbook, besides being a highly amusing read, is a great resource for simplified french bistro recipes. He's got a really easy recipe for the french classic boeuf bourguignon, and I modified it a little to add some of Julia Child's techniques. Boeuf bourguignon is basically a glorified pot roast with A LOT of wine in it. The key is to sear and brown the beef cubes before adding the vegetables and liquids.

Here's my ingredient list:
2 lb beef roast (I used chuck)
1/4 C olive oil
1 large onion, sliced
2 tbsp flour
2.5 C red burgandy
6 carrots, chopped
2 C beef stock (used Jimi's homemade semi-demi-glace mixed with water)
2 tbsp tomato paste
2 garlic cloves, minced
1 bouquet garni
salt & pepper

Four hours later and... voila! Meat that falls apart, swimming in a thick rich sauce. Serve with a crusty piece of bread and a big glass of red wine!