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1
Preheat oven to 325.
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2
Sprinkle beef with salt, pepper, and garlic.
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3
In a 5-quart Dutch oven, heat oil and add beef a few pieces at a time, browning all sides.
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4
Set the pieces aside as they are done.
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5
When all the beef is browned, return it to the pan, add the wine, and bring it to a boil.
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6
Add in the broth, thyme, and bay leaf; cover the pan, and bake the stew in the preheated oven for 30 minutes.
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7
Meanwhile, melt the butter in a saute pan, add in onions; cook until they are golden and caramelized, about 10-15 minutes.
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8
Remove the onions to a plate, and add mushrooms to the pan, tossing them in the butter remaining in the pan.
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9
When the stew has cooked 30 minutes, add the onions and mushrooms to the stew; remove the bay leaf.
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10
Whisk together the flour and warm water; stir into the stew.
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11
Cook for 15 more minutes.
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12
Make the potato cakes: add potatoes to a mixing bowl; beat in the cheese and egg yolks.
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13
Form the mixture into cakes 3 inches in diameter and 1 inch thick.
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14
Melt half the butter in a saute pan, and add the cakes, a few at a time, sauteing them until both sides are browned, about 3-4 minutes on each side.
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15
Repeat, adding more butter to the pan as needed, until all the potato is used (may refrigerate until ready to use).
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16
When ready to serve the pie, float the cakes onto the stew and bake for another 15 minutes, then serve.
