4 oz. salt pork, in strips
10 sprigs fresh parsley, chopped
6 sprigs fresh thyme, chopped
2 medium carrots, quartered
1 head of garlic, crushed
2 crushed bay leaves

Heat the salt pork in an oven safe Dutch oven until crispy. Remove the salt pork and wrap it and the other ingredients in a large 4 layer thick cheesecloth and tie tightly. Set aside.

5 pounds boneless chuck roast, fat trimmed
3 Tbsp butter
1/3 cup white flour
1 tbsp tomato paste
1 liter red Burgundy

Cut the chuck into 2" cubes. Season with salt and pepper. Brown in 3 Tbsp of pork fat on all sides. Remove meat and add butter. When melted, add flour and tomato paste and cook roux until dark.  Add 3 cups of wine and scrap bottum.Whisk until smooth and add meat back in. Add cheesecloth bundle. Bring to a simmer, cover, and place in a 325 oven for 3 hours.

2 Tbsp butter
2 pounds halved white mushrooms
4 ounces pearl onions
1 tbsp sugar
3/4 cup boiling water
2 oz dried porcini mushrooms
remaining wine
2 Tbsp brandy
3 Tbsp chopped Parlsey

Put the porcini into the boiling water. Cover and let sit 15 minutes.  Heat half of the butter in pan and add mushrooms. Cook until softened. Remove from heat. Drain porcini and add to cooked 'shooms. Add onions to water with sugar and butter. Cook until water is evaporated and onions are tender.  Mix onions and mushrooms.
Add to stew 15 minutes before end.  You can now cool it over night and defat it - normally we eat some of it right away.

Either way, add brandy and adjust thickeness with remaining wine. Sprinkle parsley on top. Eat with fresh bread. This makes a ton and you can easily triple the recipe for freezing.