Beef Bourguignon Stew

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Ingredients

2 pounds of beef chuck, cut into 1 1/2 inch medallions

1 bottle of full-bodied yet fruity red wine such as Bourgogne or Pinot Noir

1 bunch of carrots, peeled and sliced into 1/2 inch rounds

1 white onion, minced

1 1/2 cups of white mushrooms, sliced

2 tablespoons of tomato paste

1/4 cup of cognac

2 tablespoons of flour

2 tablespoons of butter

1 Bay Leaf

salt and pepper to taste

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