Beef Burgundy

1. Combine the wine, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, thyme, and bay leaf in a large bowl. Slice one onion, one carrot, one clove of garlic, and the celery. Add to wine mixture. Marinate the beef in this mixture for at least 2 hours and up to 24 hours, turning occasionally.
2. Preheat the oven to 350° F.
3. Remove the meat from the marinade and pat dry. Strain the marinade and reserve.
4. Heat 2 tablespoons butter with the remaining 1 tablespoon olive oil in heavy skillet over medium-high heat. Add a single layer of meat and brown the meat on all sides, about 10 minutes. Use a slotted spoon to transfer the meat to a two-quart baking dish. Repeat until all the meat is browned and transferred to the baking dish.
5. Add 1/4 cup of the reserved marinade to the skillet and cook, stirring to scrape up any browned bits, for 3 minutes. Add to the baking dish.
6. Finely chop the remaining 2 onions, 1 carrot, and 2 garlic cloves.
7. Melt 4 tablespoons of the remaining butter in the skillet over medium-high heat. Add the chopped onions, carrot, and garlic and sauté until golden, about 5 minutes. Blend in the flour and cooking, stirring, for 1 minute. Stir in the remaining marinade, broth, and tomato paste. Stir until mixture comes to a boil. Pour over the meat and cover the baking dish.
8. Bake for 2 1/2 hours.
9. Meanwhile, melt the remaining 1 tablespoon butter in skillet over medium-high heat and add the boiling onions. Sprinkle with 1/4 teaspoon salt and the sugar. Sauté until golden, 5 to 10 minutes. Add the mushrooms and sauté for 2 minutes more.
10. Add the sautéed white onions and mushrooms and tomatoes to beef. Continue to bake for 10 more minutes. Serve hot


Source: Good Housekeeping