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1
Heat one tablespoon olive oil and one tablespoon butter in a medium Dutch oven or heavy saucepan over high heat.
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2
Sear the mushrooms and pearl onions in batches until they begin to brown slightly, but the mushrooms have not yet released any liquid about three or four minutes.
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3
Remove them from the pan and set aside.
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4
Reduce heat to medium and add another tablespoon of olive oil.
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5
Add the carrots, onions, thyme, a few good pinches of salt and several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally until the onions are lightly browned.
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6
Add the garlic and cook for one more minute, until fragrant.
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7
Add the wine to the pot, scraping any stuck bits off the bottom.
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8
Turn heat to high and boil until reduced by half.
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9
Stir in the tomato paste and the broth.
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10
Add back the mushrooms and pearl onions with any juices that have collected.
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11
Once it boils, reduce to a simmer for 20 minutes, or until mushrooms are very tender.
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12
Combine remaining butter and the flour with a fork until combined.
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13
Drop it into the stew by small pieces, then stir well.
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14
Reduce heat and simmer 10 minutes longer.
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15
If the sauce is too thin, boil it down to reduce to the right consistency.
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16
Season to taste.
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17
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream and sprinkle with chives or parsley (optional).
