(Serves 4)

You need the following items: 

2 pounds beef chuck steak

½ teaspoon salt

¼ teaspoon black pepper

¼ cup all-purpose flour, divided

2 tablespoons vegetable oil

1 small onion, chopped

2 cloves garlic, minced

1 can (14 ½ ounces) beef broth

1 ½ cups dry red wine or beef broth

1 bay leaf

½ teaspoon dried thyme

6 carrots, peeled and cut into chunks

1 tablespoon butter

8 ounces sliced mushrooms

1 bag (1 pound) frozen pearl onions, thawed

1.       Preheat oven to 350 degrees.

2.       Cut the beef into 1-inch cubes and place in a bowl.

3.       Sprinkle the beef with the salt and pepper.

4.       Add in half of the flour and toss the beef to coat.

5.       In a dutch oven or flameproof casserole dish, Heat the oil over medium heat. Add the beef and brown on all sides.

6.       Add the chopped onion; cook, stirring for 4 minutes.

7.       Add garlic and the remaining flour; mix well.

8.       Stir in the broth, wine, bay leaf and thyme; bring mixture to a boil.

9.       Bring Mixture to a boil.

10.   Cover dish; transfer to oven. Bake for 1 hour.

11.   Remove the dish from oven; add the carrots.

12.   Return to oven and bake for 35 minutes longer.

13.   Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions, cook, stirring, until onions begin to brown, 5-7 minutes.

14.   Remove the dish horn oven. Add the mushrooms and onions to the stew.

15.   Return to oven and bake for 10 minutes. Remove the bay leaf and serve.