Burgundy Beef Stew

From Louis Chabardes' Kitchen...

This one is a stew, you can cook it in advance and leave it warm for diner.

Ingredients:

3 pounds of beef, sirloin or flank steak, it will be marinated and
slowly cooked so you don't need top notch steak. Dice it in cube of
about one inch.
2 carotts, slice them,
2 oignons, slice them
2 pieces of garlic, hash it.
2 large spoon of cooking oil
2 large spoon of flour
1 ounce of butter
1 bouquet garni ( http://en.wikipedia.org/wiki/Bouquet_garni) or
whatever close to it you can find here
Half a pound of lardons (http://en.wikipedia.org/wiki/Lardon)
Half a pound of mushrooms, wash and slice them
Last but not the least: One bottle of Bourgogne Wine, not bordeaux

Cookingware: One large cooking pot or casserolle or crockpot,
something deep enough for everything, that you can cover and leave for
several hours, make sure your stove can cook something slowly without
burning anything.

Cooking:
Pre step (optionnal):marinates the meat in the wine for 12 hours

Put the oil at the bottom of the casserolle, warm it, don't boil it,
you know it is warm enough when it makes noise when you lay some food
on it
Put the meat at the bottom, and slight "roast" it 4 or 5 minutes max,
just so that it takes the color, no need to cook it, it will have
plenty of time for that later.
Add the lardons and let them color a little too, another 5 minutes
Add the butter
Add the mushrooms, carotts, oignons, let all that roast a little, 5-10 minutes
Spray the flour on top, just stir and let it brown. quickly. 2 3 minutes
Add the wine, the bouquet garni, the garlic
Let it cook slowly covered for at least 2 and half hour, but better 4.

At the end, the meat should be really tender, like in a stew, the wine
should be a sippy sauce, not liquid.
You can serve it with french fries (they are to die for with the
sauce), or mashed potatoes, or rice. A nice red wine is also a good
things to enjoy with it.