Ingredients
- 2 1/2 pounds beef chuck, cut into 2 inch cubes
- Coarse salt and freshly ground pepper
- 3 tablespoons flour
- 4 tablespoons olive oil
- 2 small onions, peeled and chunked or 8 ounces pearl onions, peeled
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine – buy a bottle of Merlot or Malbec for this, it can be inexpensive
- 2 cups beef stock, the box kind is fine, or 2 beef cubes and water
- 1/2 teaspoon dried thyme
- 5 carrots, peeled and cut into 1-inch pieces
- 12 ounces white button mushrooms, halved or quartered if large
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