1 1/2 tbsp. vegetable oil
3 1/2 lb. marinated beef
2 garlic cloves, smashed and chopped
2 shallots chopped
1 tbsp. chopped parsley
4 tbsp. flour
1 c. dry red wine
2 tbsp. tomato paste
1 tbsp. butter
1/2 lb. mushrooms, cleaned and quartered
1 c. cooked pearl onions
Salt and pepper

Preheat oven to 350 degrees. Remove meat, carrot and onion from marinade. Strain liquid and set aside. Sear meat and vegetables in two batches following this procedure. Heat 1/2 of oil in large ovenproof casserole. Add meat and sear 8 minutes over medium high heat. Turn to brown all sides and season well. When all meat is seared, add garlic, shallots and parsley to casserole; cook 2 minutes. Add flour and mix very well. Cook 2 to 3 minutes over high heat. Place strained marinade in separate pan and add wine; cook 5 to 6 minutes over medium heat. Pour marinade into casserole containing beef and mix in tomato paste; bring to a boil. Cover casserole and cook 1 1/2 hours in oven. About 20 minutes before beef is cooked, prepare mushrooms. Heat butter in frying pan. Add mushrooms and onions; cook 3 to 4 minutes. Season well. Place mushrooms in casserole and resume cooking process.