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1
Trim off all beef fat and cut meat into 1 inch cubes. Dry the beef with paper towel.
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2
Mix in 1 teaspoon of salt and freshly ground black pepper
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3
On high heat, coat the bottom of the pan or casserole with vegetable oil and saute the beef until it looks cooked on the outside (brown).
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4
Remove the beef from heat and set aside
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5
N the same pan or casserole on medium heat, put the rest of the vegetable oil and saute the onion, carrots, garlic, and pearl onions for about 5 minutes or when the onion browns slightly.
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6
Add in the beef and stir
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7
Add in the tomato paste and stir
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8
Add in the wine and beef stock until the meat is just covered
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9
Add in thyme and bay leaf
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10
Lower the heat to simmer and cover the pot.
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11
Once the mixture simmers, transfer the pot into the oven for 2-3 hours.
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12
In a separate pan, heat oil to medium-high heat.
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13
Saute mushroom for 30 seconds, then add the garlic and saute for 1 minute
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14
Turn off the heat, drizzle on sherry vinegar, stir.
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15
When the stew is ready, remove from the oven and add in the mushroom.
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16
Remove fat off the surface of the stew and then simmer for another minute skimming off any additional fat that rise.
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17
Remove the bay leaves and thyme twigs.
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18
Season to taste and garnish dish with chopped parsley.
