- 1 tablespoon good olive oil
- 1 kilo chuck beef cut into 1-inch cubes
- Freshly ground peppers
- 8 carrots, sliced diagonally into 1-inch chunks
- 2 onions, sliced
- 2 cloves finely chopped
- 1 (750ml) bottle good dry red wine (optional)
- 2 cups of beef stock
- 1 table spoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 400g pickling onions
- 200g fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour dough, toasted or frilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
- Preheat the oven to 250 degrees ℉.
- Heat the olive oil in a large heavy pan.
- Dry the beef cubes with paper towels and them sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Set aside.
- Toss the carrots, onions, 1 tablespoon of salt and 2 teaspoons of peppers in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the tomato paste and thyme. Add the wine.
- Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
- Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.