INGREDIENTS
2 tbsp
olive oil
2 lb
stewing beef (cut into large 1 inch chunks)
1 tsp
salt
1 tsp
fresh cracked black pepper
2 tbsp
flour
5
sprigs of fresh thyme and 3 fresh bay leaves (tied in a bundle)
2 cups
beef stock
2 cups
Burgundy wine
1
heaping Tbsp tomato paste
3 cloves
garlic (crushed)
3
carrots (peeled and diced into 1 inch pieces)
1 lb
small white skinned potatoes (left whole if small, or cut in large chunks)
1
bag frozen mushrooms
1
bag frozen pearl onions