Boeuf Bourguignonne

• 3 pounds beef, round steak cut in 2inch cubes
• 2 cups red wine
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon thyme ground
• 1 each bay leaves
• 1 each celery stalks
• 3 each garlic cloves
• 2 each carrots
• 3 each onions
• 1/4 cup flour, all-purpose
• 1 tablespoon tomato paste
• 1/2 cup beef stock
• 1 1/2 cups pearl onions white, parboiled
• 2 ounces mushrooms sliced
• 5 each tomatoes ripe
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon sugar

1. Combine wine, olive oil, salt, pepper, thyme, and bay leaf.
2. Slice one onion, one carrot, one clove of garlic, and celery.
3. Add to wine mixture.
4. Marinate beef in this mixture for at least two hours and up to 24 hours.
5. Turn occasionally.
6. Remove meat and pat it dry.
7. Strain marinade and reserve.
8. Heat 2 tablespoons butter with olive oil in heavy skillet.
9. Brown the meat quickly on all sides.
10. Remove meat to a two-quart baking dish.
11. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish.
12. Chop remaining onions, carrot, and garlic finely.
13. Melt two tablespoons butter in skillet and saute the garlic, onions and carrot until lightly browned (about 5 minutes).
14. Blend in flour and stir one minute.
15. Add marinade and broth and tomato paste.
16. Stir until mixture comes to a boil.
17. Pour over meat.
18. Cover, cook in 350-degree oven for 2 1/2 hours.
19. Melt 1 tablespoon butter in skillet and saute white onions with salt and sugar until golden.
20. Add mushrooms and saute for two minutes more.
21. Add white onions, mushrooms, and tomatoes to beef.
22. Continue to bake for 10 more minutes.

beef, red wine, olive oil, salt, black pepper, thyme ground, bay leaves, celery stalks, garlic, carrots, onions, flour, tomato paste, beef stock, pearl onions, mushrooms, tomatoes, butter, olive oil, salt, sugar

Taken from recipeland.com/recipe/v/boeuf-bourguignonne-10989 (may not work)