I am here to tell you that Boeuf Bourguignon is a pain in the saucepan to make . . . but worth every minute.  Enjoy.

Boeuf Bourguignon http://www.soscuisine.com/recipe/boeuf-bourguignon

Beef cooked in red wine with onions and mushrooms. 4 servings Preparation 30 min  Cooking 2 h 15 min 430 calories per serving  Ingredients 600 g beef, outside round, or inside round , cut into 1,5 cm cubes 1/4 cup white flour (all purpose) 35 g 4 tbsp butter, unsalted 55 g 2 tbsp canola oil 30 mL 1 onions, finely chopped 200 g 3/4 cup red wine 190 mL 3/4 cup beef broth 190 mL 2 1/2 tsp herbes de Provence 2 g 1 pinch salt [optional] 0.1 g ground pepper to taste 16 button (white) mushrooms, cut in quarters 220 g 18 pearl onions 220 g 1/2 cup water 125 mL Method Cut the meat into 1,5 cm cubes and coat them with the flour. Chop the onion finely. Heat one third of the butter and oil in a thick-bottom frying pan over medium heat. Sauté the onion until translucent. Then remove it and set aside. In the same pan, add another third of the butter and oil, then add the cubes of beef and brown them over high heat 5-6 min until golden. Pour in the wine to deglaze, then pour in the warm broth. Put the onion back into the pan then add the herbs. Season with salt and pepper. Cook, covered, over very low heat for about 2 hours. While the meat simmers, blanch the pearl onions in boiling salted water 2-3 min and drain them in acolander, then rinse under cold running water and peel. Heat the remaining butter in a saucepan over moderately high heat, then sauté the pearl onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add the water, then simmer, partially covered, until onions are tender, 15-20 min. If any liquid remains, boil a few more min, uncovered, stirring occasionally, until the liquid is reduced. Set aside. Meanwhile, cut the mushrooms in quarters. Heat the remaining oil in a pan over moderately high heat, then add the mushrooms and sauté, stirring, until golden-brown and any liquid mushrooms give off is evaporated, about 5 min. Season with salt and pepper. Set aside. Add the onions and mushrooms to the pan with the boeuf bourguignon after the meat has cooked about 2 h. Cook an additional 10 min. Adjust the seasoning then serve.