Title: Boeuf a la bourguignonne effortless but sumptuous
 Categories: None
      Yield: 10 Servings
 
      5 tb All-purpose flour
      5 tb Soy sauce
      1 cn (6 oz) tomato paste
      5 lb Stew beef; cut in 2" cubes
      4 lg Onions;, sliced
      2 lg Carrots;, sliced
      1 c  Sliced celery
      2    Cloves garlic; mashed
      1 ts Freshly ground black pepper
    3/4 ts Salt
    3/4 ts Thyme
      2    Bay leaves
  2 1/2 c  Dry red wine
 
  Combine flour and soy sauce, then stir in tomato paste. Place the
  beef in a very large casserole, add the flour mixture and stir until
  beef cubes are coated. Add all the remaining ingredients and stir
  again. Cover tightly, place in a 450°F oven, and bake 15 minutes,
  then reduce temperature to 250°F and continue cooking until the meat
  is just tender, about 2 to 3 hours. Taste for seasoning about an hour
  before it is done; add more salt and pepper if needed. Remove from
  oven and serve with one or more of the following vegetables. Either
  add them to the stew and heat briefly, or serve them at the side on
  the dinner plates. Choice of vegetables: fresh celery slices, cooked
  crisp-tender; freshly cooked carrots; fresh or frozen peas; small
  onions, boiled; fresh mushrooms, sauteed; fresh zucchini, sliced and
  briefly sauteed; fresh green beans, cooked crisp-tender; small new
  potatoes, boiled. This is best done a day ahead, then reheated slowly
  in a 275°F oven, but it can be made several days ahead and it freezes
  well.
  
  NOTES :