Beef Bourguignon

Ingredients
1.5 Pounds of Beef, cubed.  (This should be a tougher, fattier cut of meat)
1/2 Cup of Spicy Italian sausage cut into small lardon pieces
2 Carrots (Rough chopped)
1 potato (Rough chopped)
1 large onion (Sliced into strings)
1 bottle of red wine
1 cup of beef stock
Olive oil for cooking
Salt
Garlic
Black Pepper
1 tb of flour


Directions
Quickly pan fry the Italian sausage and then place the sausage into a separate sauce pot.  Replace the sausage in the frying pan with the onion and carrot and fry them in the grease.  You should season the vegetables with some salt and garlic.  Allow them to brown and then place them in the same sauce pot as the sausage.  Lastly, pan fry the beef (which should be seasoned with salt and pepper).  You may need to add some more olive oil for cooking.  Also, this should be done in batches as the beef will not brown if its all added at the same time.
Once all of the beef is browned, place it in the pot with the sausage and vegetables.

The pot now contains vegetables, beef and sausage.  Add one bottle of red wine to the pot as well as one cup of beef stock.  You should also add a some garlic powder (to your desired amount), a pinch of salt, a pinch of black pepper and 1 tb of flour.  Take this mixture and place it on the stove on low and allow it to cook for 2.5 to 4 hours.  They is that the beef should be tender upon serving.

The last component is the potatoes.  They should not be added to the pot as the wine will dye them red.  Cut your potato into slivers, coat with salt, pepper, garlic and a tablespoon of olive oil and cook on high in the oven.  The potatoes will be served under or next to the beef bourguignon when it is plated.