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Ingredients

• 3 cups beef stock
• 1 oz. dried moixernon or mousseron or chanterelle
  ; mushrooms
• 4 lb. beef chuck roast, sliced 2 inches thick
• Salt and freshly ground pepper, to taste
• 1 1⁄4 cups all-purpose flour
• 1⁄4 cup olive oil
• 2 yellow onions, sliced 1⁄4 inch thick
• 3 garlic cloves, crushed
• 1 cup dry white wine
• 1⁄2 cup drained diced canned tomatoes
• 1 oz. bittersweet chocolate, chopped
• 2 sprigs each fresh thyme, rosemary and
  ; oregano, tied with string

Description

This Rich, Dark And Flavorful Beef Stew, Known As fricandó In Spain, Traditionally Includes A Type Of Mushroom Called mousseron, Or moixernon. They Are Small And Unassuming To Look At But Give Off A Heavenly Aroma. Left To Soak O

Williams-Sonoma