Pre-heat oven to 180°C (350°F)
Start with the vegetables: chop the carrots in 1 cm pieces and the onion finely
Dry the beef cubes with paper towel and sprinkle with salt and pepper
In a pan, heat some oil and add the beef pieces. Braise meat for 5 minutes and add the chopped vegetables
Stir for a few minutes, while you prepare the “bouquet garni” by arranging the herbs in a neat stack, one on top of the other, and then tie the ingredients into a tight bundle with string.
Add the flour and continue to stir
Transfer to a Dutch oven (casserole dish)
Add the wine, the beef stock.the finely chopped garlic and the “bouquet garni”
Cook in the oven for around 2 hours
In the meantime, cook the pearl onions (until golden but still firm) and mushrooms separately
Add the pearl onions and mushrooms to the beef stew once it is cooked. Remove the "bouquet garni"
Best served with egg pasta (tagliatelle), mashed or boiled potatoes