Preparation Steps

• Preheat oven to 325°F (160°C). Pat beef cubes dry and season with salt and pepper.
• Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, about 5 minutes per batch, then set aside.
• In the same pot, add garlic and sauté until fragrant, about 1 minute.
• Sprinkle flour over garlic and stir for 2 minutes to cook out the raw taste.
• Gradually stir in red wine and beef broth, scraping browned bits from the bottom.
• Return browned beef to pot along with bay leaf and thyme. Bring to a simmer, then cover and transfer to the oven.
• Cook in the oven for 2 ½ hours or until beef is very tender.
• Meanwhile, sauté mushrooms and pearl onions in a pan until browned and tender. Set aside.
• Stir mushrooms and onions into the beef stew before serving. Adjust seasoning if needed.
• Serve hot over buttered noodles or mashed potatoes.