This is a recipe for the ultimate beef stew, "Beef Bourguignon". It's simply the best stew on the planet. I've perfected this recipe, mostly in the prep work and the cooking order. I sear the chuck in large pieces and then cut into bite-size pieces later, it's much easier that way. Also, I don't add the carrots and mushrooms until after the beef has cooked for 1-1 /2 hours, then I saute them in butter, add them in and they retain their shape and color and have even more flavor. I always make this the day before, the flavor continues to develop and it's very easy to remove the hardened fat, then just reheat in the oven. I serve this either with mashed potatoes or buttered noodles and lots of warm, crusty bread to soak up the sauce, it is just out of this world!