1. Prepare the Ingredients

• Cut the beef into bite-sized chunks if not pre-cut. Pat dry with paper towels to help it brown properly.
• Slice the mushrooms, peel and slice the carrots, and mince the garlic.

2. Brown the Beef

• Heat 2 tbsp of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove the beef and set aside.

3. Sauté the Vegetables

• Add the remaining 2 tbsp of butter to the pot.
• Sauté the mushrooms, carrots, and pearl onions for about 5 minutes until they begin to soften. Add garlic and cook for 1 more minute.

4. Create the Base

• Sprinkle the flour over the vegetables, stirring to coat them evenly.
• Slowly pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot.

5. Combine and Simmer

• Return the browned beef to the pot.
• Add the bay leaf and fresh thyme. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 to 2 1/2 hours, stirring occasionally.

6. Check for Doneness

• After 2 hours, the beef should be fork-tender, and the sauce will have thickened. Taste and adjust seasoning if needed.

7. Serve and Enjoy

• Serve hot with mashed potatoes, crusty bread, or buttered noodles. Garnish with fresh thyme leaves if desired.