Beef Bourguignonne - cooking recipe

Ingredients

1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 1/2 lbs lean beef chuck, cut into 1 1/2 inch chunks
2 tablespoons vegetable oil
1 (10 1/2 ounce) can condensed beef broth
1 cup Burgundy wine or 1 cup dry red wine
2 cloves garlic, minced
3 large carrots, peeled and cut into 1 inch chunks
2 potatoes, peeled and cut into 1 inch chunks
1/2 lb small whole fresh mushrooms, cleaned
1 (10 ounce) package frozen pearl onions
1/4 cup water
2 tablespoons all-purpose flour

Preparation

In a large bowl, combine thyme, salt and black pepper.
Add beef and toss to coat.
In a large pot, heat oil over medium heat.
Add half of the beef and cook 10 minutes, or until browned, stirring occasionally.
Transfer beef to bowl.
Repeat with remaining beef, then return the already browned beef to the pot.
Stir in broth, wine, and garlic.
Reduce heat to low, cover tightly and simmer 1 hour, stirring occasionally.
Add carrots, potatoes, mushrooms and onions.
Cover and cook 1 hour, stirring occasionally.
In a small bowl, combine water and flour; gradually stir into the stew.
Cook, uncovered, 10 minutes, or until stew is slightly thickened, stirring occasionally.