Beef Stew in Red Wine Sauce

2 lbs beef from flatiron part of the shoulder (pot roast)
1 tbsp butter
2 tbsp olive oil
salt
pepper
1 cup finely chopped onion
1 tbsp finely chopped garlic
1 tbsp flour
1 bottle sherry or red cooking wine
3 bay leaves
15 cremini muchrooms
20-30 baby carrots
3 shallots
1/4 cup water
dash of sugar
1 16oz box fettuccine noodles

Remove the skin from the top of the meat. Cut meat into 1-inch cubes.

Preheat oven to 350 degrees.

Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot (I use my Le Creuset pot). Arrange the meat in one layer in the pot and season it with salt and pepper. Cook on top of the stove over high heat for about 8-10 minutes, browning the meat on all sides.

Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of sherry or red cooking wine. Add 2 bay leaves, salt and pepper and bring to a boil. Stir well and cover.

Place the pot in the oven and let it cook for about 2 hours; the meat should be soft and tender and the liquid properly reduced.

For the garnish, wash 15 cremini mushrooms and 20-30 baby carrots. Chop mushrooms in half length wise. Peel and quarter 3 shallots. In a deep pan, combine mushrooms, carrots and shallots with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sauteing the vegetables until nicely browned on all sides, about 4 minutes.

While the vegetables are cooking, bring a pot of water to a boil. Cook fettuccine noodles until soft. Drain and set aside.

To serve, place a generous helping of noodles on a plate. Top with meat and vegetables. Delicious!