Ingredients

Marinate:
2 1/2 pounds chuck beef cut into 1 1/2-inch cubes
1 tablespoon olive oil
2 tablespoons fresh rosemary, finely chopped
1 teaspoon fresh oregano, finely chopped
2 teaspoons chopped garlic (2 cloves)
1 tablespoon steak seasonings

For the Bourguignon:
1 tablespoon olive oil
1 cup dry red wine
1 can (2 cups) beef consommé
1 tablespoon tomato paste
7-8 stems fresh thyme, tie with kitchen twine
1 pinch of red pepper flakes
15 whole black pepper corns, tie in cheese cloth or disposable tea bags
A few dashes of Worcestershire sauce
A dash of Tabasco
2 bay leaves
1 tablespoon rock sugar (it helps tenderize the meat)
1 pound carrots, sliced diagonally into 1-inch chunks
1 pound frozen whole pearl onions
1 pound fresh mushrooms stems discarded, caps thickly sliced (I used a combination of button and cremini)
1 teaspoon cornstarch, dissolved in 2 teaspoon cold water
1/4 cup fresh Italian flat leave parsley, finely chopped
1 teaspoon grated lemon zest

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