Serves: 6 - 8

For the marinade:
* 3 lb (1350 g) beef round, cut in 2-inch (5 cm) cubes
*1 medium onion, chopped
*1 rib celery, chopped
* 1 clove garlic, chopped
* 2 cups (500 ml) red wine
* 2 Tbs (30 ml) olive oil
* 1 tsp (5 ml) salt
* 1 tsp (5 ml) freshly ground pepper
* 1/2 tsp (2 ml) dried thyme
* 1 bay leaf

* 3 cloves garlic, chopped
* 2 carrots, chopped
* 3 onions, chopped
* 7 Tbs (105 ml) butter
* 1/4 cup (60 ml) all-purpose flour
* 1/2 cup (125 ml) beef broth
* 1 Tbs (15 ml) tomato paste
* 2 cups (500 ml) small white onions, par-boiled
* 1 tsp (5 ml) salt
* 1 tsp (5 ml) sugar
* 2 cups (500 ml) sliced mushrooms

Combine the beef and the rest of the marinade ingredients in a large bowl and marinate for at least two hours and up to 24 hours, stirring occasionally.

Remove the beef and pat it dry.
Strain the marinade and reserve.

Heat 2 tablespoons (30 ml) butter in a heavy skillet over high heat and brown the meat quickly on all sides.
Remove the meat into a 2 L baking dish.
Deglaze the skillet with 1/2 cup (125 ml) reserved marinade and add to the baking dish.
Melt 4 tablespoons (60 ml) butter in skillet over moderate heat and saute the chopped garlic, onions, and carrot until lightly browned, - about 5 minutes.

Blend in the flour and stir for 1 minute.
Add the remaining marinade, broth, and tomato paste and stir until the mixture comes to a boil.
Pour over the meat.
Cover and cook in a preheated 350F (180C) oven until the meat is tender, 2 to 2 1/2 hours.
Melt 1 tablespoon (15 ml) butter in a skillet over moderate heat and saute the white onions with the salt and sugar until golden.
Add the mushrooms and saute for two minutes more.
Add the onion mixture to the beef and cook an additional 10 minutes.