Step 1

Cut the meat in small pieces, ideally around 1,5-2 x 1,5-2 cm

Step 2

Chop the onion in small pieces (approx 1 cm)

Step 3

Heat 1 tbsp butter and the olive oil in a frying pan and quickly color the meat. You probably need to fry them in 2-3 turns as you don't want to add too much meat in the pan at once (it risks boiling instead of frying...). Remove the meat from the pan as soon as it has colored

Step 4

Heat the remaining butter in a stewpan and fry the onions at medium heat for a few minutes

Step 5

Add the meat and the flour and mix well while cooking for 2 minutes

Step 6

Add, little by little, the beef stock and wine while stirring

Step 7

Add the bay leaves and thyme

Step 8

Cover the pan and let it simmer until the meat is tender (around 1 hour). Stir occasionally

Step 9

Cut all the vegetables in 1x1 cm pieces

Step 10

Once the meat is tender, remove the bay leaves and thyme stems and add the vegetables

Step 11

Cook until the vegetables are tender (approx 20-30 minutes). Stir occassionally