Stew:
4 lbs. Chuck, cubed
2-3 T olive oil
2 cups onions, sliced
1 cup carrots, sliced
1 bottle of decent red wine (I used a pinot noir)
Beef broth
1 cup chopped tomatoes
6 ounces of bacon, blanched (in order to remove smoky flavor)
Herb bouquet (parsley sprigs, bay leaf,
3 smashed garlic cloves, 2 whole cloves tied in cheesecloth)
~2 dozen pearl onions
chicken stock
1 t sugar
salt and pepper
butter
~1 pound mushrooms, quartered
3 T flour blended with 2 T butter as a thickener

Potatoes:
1 and 1/2 head garlic (I just had the other half on bread)
olive oil
2 pounds small roasting potatoes
4 T butter
1/2 cup light cream
salt and pepper