Beef and Baby Onion Stew



3 Tbsp olive oil
1 kg Meat World beef stewing meat
1 cup flour
1 medium onion, sliced
1 clove garlic, whole
1 Tbsp dried thyme
1 bay leaf

2 tsp Dijon mustard
2 Tbsp tomato paste
2 tsp oyster-flavor sauce
1 bottle red wine
1 tsp honey
1/4 tsp black pepper
1/2 tsp cayenne pepper, or more to taste
1/2 tsp paprika
4 large carrots, cut into chunks
1 package of peeled baby onions
8 baby potatoes, cut into chunks


Heat oil in a large stockpot.
Toss the meat lightly in flour.
Add the meat, a few pieces at a time, to the oil and brown thoroughly on all sides.
Add the sliced onion, and the garlic, and cook for 2-3 minutes, until the onion becomes soft and slightly browned.
Add the thyme, bay leaf, wine, mustard, tomato paste, oyster sauce, honey, peppers and paprika. Bring to a boil, then cover and reduce heat to a low simmer.
Cook for 2 hours, stirring occasionally.
Add all of the vegetables and cook, covered, for another hour until all of the vegetables are soft. The sauce will reduce and thicken.
Serve with thick slices of Ciabatta bread.