Deep-brown chunks of beef, baby potatoes, carrots, and pearl onions in red-wine-and-thyme broth. Restaurant-style depth in 90 minutes — far less than the 4-hour traditional simmer.
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Pat beef dry. Toss with 2 tbsp flour, salt and pepper.
Heat 2 tbsp oil in a Dutch oven over medium-high. Brown beef in 2-3 batches, 3-4 minutes per batch. Remove.
Add 1 tbsp oil, onion, and a pinch of salt. Cook 5 minutes until softened.
Add garlic and tomato paste. Cook 90 seconds until paste darkens (not burns).
Pour in wine. Scrape up all the brown bits — that's pure flavour.
Add broth, Worcestershire, thyme and bay. Return beef and any juices. Simmer covered 45 minutes.
Add potatoes and carrots. Continue simmering covered 30 minutes.
Add pearl onions and mushrooms. Simmer uncovered 15 more minutes.
Mash 2 tbsp butter with 2 tbsp flour. Stir into stew off heat. Let thicken 2 min.
Stir in parsley. Serve with crusty bread.
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