Steak and Mushroom Stew

INGREDIENTS
8    ounces sirloin steak cut to ½ inch cubes
3    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
4    cloves garlic, minced
1    cup low sodium beef broth
¾   cup dry red table wine
2    bay leaves
1    teaspoon dried thyme
1    teaspoon ground dried rosemary
1    cup red potatoes, cubed to ½ inch
10   small Crimini mushrooms, quartered
1    cup frozen pearl onions, thawed
2    tablespoons all-purpose flour

METHOD

In a large sauce pan, warm 2 tablespoons of the olive oil and over medium heat. Add the steak and brown on all sides, stirring often. Remove and reserve. Add the remaining tablespoon of olive oil and the onion and simmer for 4 to 5 minutes until it turns translucent. Add the garlic and simmer for 1 minute.

Add the broth, wine, bay leaves and spices, scraping up any brown bits from the bottom of the sauce pan. Add the beef cubes plus any accumulated juices and simmer, covered, for 6 minutes. Mix in the potato cubes and continue to cook for 4 minutes.

Next, add the pearl onions and mushrooms, stirring them into the stew, and cook for 5 minutes. Using a slotted spoon or strainer on a handle, remove all the solids from the stew and place into a bowl. While whisking the gravy, sprinkle in the two tablespoons of flour, mixing well, and simmer for 5 to 6 minutes until the sauce thickens. Remove the bay leaves and return the solids to the gravy, stirring and simmering for just a few minutes to warm it and combine the solids with the gravy. Remove to a serving bowl or individual bowls and serve.