Cooking Steps

• Cut beef into 1-inch cubes.
• Place butter on the counter to soften. This will be used at the end of the recipe.
• Heat the olive oil in a large pot over medium-high heat.
• Add the beef to the pot in batches and brown on all sides. Remove to a plate when browned.
• Reduce the heat to medium.
• Add onions and carrots to pot and sauté for a few minutes until softened.
• Now add the red wine and scrape up any browned bits from the bottom.
• Simmer the wine until it is reduced by half.
• Now add garlic, tomato paste, tomato, bouquet garni, meat, and kosher salt to the pot.
• Add beef broth to almost cover meat.
• Reduce heat to low and cover.
• Gently simmer for about 3 hours or until the meat is tender.
• Prepare the beurre manié by mixing the softened butter and flour together.
• Add the mushrooms and beurre manié and mix well into the stew.
• Cook for an additional 15 minutes.
• Remove the bouquet garni and taste for any additional salt needed.
• Serve with thick slices of hearty French bread.