Preheat oven to 300 degrees F.

Combine the rosemary, thyme and flour in a small bowl. Pat dry the meat and season with salt and pepper. Dredge the meat in the flour mixture.

Heat a large saute pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Brown the meat on all sides in batches until the meat is dark brown (about 3-5 minutes per side).

Remove the browned pieces and continue until all the meat is browned. Do not overcrowd the pan or the meat will not brown

Add the vegetables to the same pan, adding more oil if necessary, and cook until they are browned (about 10 minutes).

Add the chopped garlic and continue to cook for 5 more minutes until the garlic is very fragrant and slightly softened. Remove the vegetables from the pan and set aside.

Add the burgundy to the pan and deglaze the pan by scraping up the browned bits that are stuck to the bottom of the pan with a wooden spoon or spatula.

Reduce the burgundy until it has reduced by 1/2. Add the tomato paste, wine and chicken stock.

Place the meat and vegetables in a large Dutch oven or casserole with a lid. Pour the wine over the meat.

Wrap the celery, thyme sprigs, parsley stems, bay leaf and whole cloves into a bundle in the cheesecloth. Secure the bundle with kitchen twine. Add the bouquet garni to the Dutch oven.

Braise the beef until it is tender and releases easily when pierced with a fork (about 2 1/2-3 hours).

Gently remove the beef from the Dutch oven and set aside. Discard the vegetables and bouquet garni.

Reduce the braising liquid over medium high heat, stirring occasionally, until it is reduced by 1/2 until it is thick and coats the back of a spoon.

Saute the mushrooms and onions until lightly browned and caramelized (about 5-7 minutes).

Add the mushrooms, onions and beef back to the reduced braising liquid and serve. Garnish with chopped parsley. Serve with pasta, rice or mashed potatoes

Standing over the cutting board and spending hours of time peeling pearl onions is enough to make anyone swear off of using the fragrant, decorative vegetable. Try this trick, which also works well for shallots, cipollini onions and garlic cloves, to make the job quick and easy.

Bring a medium saucepan of water to a boil. Place the pearl onions in the boiling water. While the onions are boiling, fill a metal or glass that will accommodate a colander or mesh strainer, with ice water.

After the onions have boiled for 5 minutes, strain the onions out of the boiling water and immediately plunge them into the ice water to stop the cooking process. Allow them to sit for 5 minutes until they are completely cooled. Lift the strainer out of the ice water and dry the onions.

With a paring knife, cut the root end of the onions off and gently squeeze the onion out of the skin.

Special equipment: cheesecloth, kitchen twine

Contributed by:LAURA FRANKEL

What was once old is new again. This classic dish from the Burgundy region of France is no exception. With an autumnal chill in the air, leaves turning golden and burnished red and a new appreciation for my own culinary hero, Julia Child, this is a perfect crowd pleasing dish to make any table festive and comforting.

Boeuf Bourguignon can be made a day ahead of serving and can be stored, covered in the refrigerator for up to 3 days or frozen for 1 month.