Step 1

Preheat oven to 350°F.Pat dry meat and generously salt and pepper all sides

Step 2

In a large braiser or Dutch oven, heat oil until shimmering

Step 3

In small batches, brown all sides of the meat

Step 4

About 2 minutes per side

Step 5

Set meat aside.Reduce heat to medium low and add onions, carrots and bay leaves

Step 6

Saute until carrots and onions are just tender, about 5 minutes

Step 7

Add garlic and cook for 2 more minutes.Stir in tomato paste

Step 8

Sprinkle the mixture with flour and stir until absorbed

Step 9

Slowly stir in the wine and add the mushrooms.Place the meat back to the braiser in a single layer

Step 10

The meat should sit just above liquid line

Step 11

For a good braise, you don't want it fully immersed in the liquid

Step 12

Tuck the thyme between pieces of meat and bring the dish to boil

Step 13

Cover and place in preheated oven

Step 14

Cook for 2 ½ -3 hours

Step 15

Meat should gently fall apart with a fork when done.Serve in a shallow bowl over a bed of creamy mashed potatoes and along side some hearty vegetables.