Beef Burgandy

• 3 lb. beef
• 3 clove garlic
• 2 Tbsp olive oil
• 2 Tbsp butter
• 4 cups chopped onion
• 1 tsp thyme
• 1 tsp oregano
• 2 beay leaves
• 1 Tbsp pepper
• 3 cups red wine
• 1/2 cup chopped parsley
• 1 Tbsp cornstarch
• 3 Tbsp cold water
• 1 1/2 cups pearl onions
• 2 cups peas
• 1 1/2 cups carrots
• 3/4 lb. mushrooms, rinsed & quartered
• 1 tsp cumin seeds, roasted & crushed
• 1 cup tomato paste
• 1 Tbsp butter
• salt, to taste, ~1 Tbsp

1. Trim meat and cut into 1" chunks
2. Heat oil in large pot and sear meat in batches, then set aside
3. Add butter and cook onions, ~8m
4. Add thyme, oregano, bay leaves, pepper
5. Add meat, wine, then cover and cook on low heat ~1.5-2 hours
6. To thicken stew, stir cornstarch & water together in small bowl, then add
7. When meat is tender, add pearl onions, peas, carrots, mushrooms, tomato paste, roast cumin, butter
8. Add salt if necessary
9. Simmer ~20 minutes, covered
10. Uncover & cook ~10 minutes, adding more wine if necessary