My Mom made this dish without the red wine! She was an amazing cook! I have taken her recipe and embellished it so that you can make this superb French Stew!! You can buy a 3 1/2 pound chuck roast. Either brown it whole or you can cut the meet up in 2 inch pieces. Dust meat with flour, salt and pepper. Use your heavy duty dutch oven. Brown meat in 1/8 of a cup of olive oil. Sear all sides. The main ingredients of this dish:  beef, 10 oz of sautéd  mushrooms, 3/4 pounds of pearl onions (either fresh or frozen), 3 cloves of  garlic, herbs (thyme, bay leaves & sage tied together with string),  2 cans of golden mushroom soup and 16 oz of burgundy or really any red table wine, 1 T-Salt- 2 T of pepper.  Add all ingredients to pot, cover and cook at 350 degrees for about 2 1/2 hours, maybe 3. Your senses will tell you when it’s ready. (You might add a little beef broth to the sauce if it needs to be thinned down). The aroma is unbelievable!!   I usually like to make mashed potatoes with this dish. The sauce is yummy! This is a great meal when you have company, and makes you look like a real gourmet!  Enjoy….Nancy  Oops..remove herb bundle prior to serving!