Beef Stew

Ingredients

• 2-3 pounds beef shoulder cut into cubes
• 12 thyme sprigs
• 2 carrots cut into 1/4 inch slices
• 6 smashed garlic cloves
• 2 cups blanched and peeled red pearl onions
• 1 orange peel cut in large strips
• 2-3 cloves
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 bottle red wine (good burgandy)
• 1/4 olive oil
• 3 TBSP butter
• sea salt and fresh ground pepper
• bouquet garni
• 2 1/2 cups beef stock
• 1/2 lb baby carrots
• 1/2 lb garden peas
• 1 lb white mushrooms cut in half
• pinch sugar
• flat parsley chopped as garnish
• chives finely chopped as garnish