Partner with a tossed salad and French bread.
6 tablespoons butter
3 pounds trimmed boneless beef chuck, cut into 1-1/2-inch cubes
2 large onions
1/4 cup tomato paste
3 cups dry red wine
2- 14 1/2- ounce cans beef broth
1 tablespoon dark brown sugar
1 1/2 pounds baby red-skinned potatoes, quartered
30 baby carrots
1 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
2-3 tablespoons fresh Thyme
Place flour in baking pan or dish. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.
Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; saute until tender, about 6 minutes. Mix in tomato past, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.
Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add mushrooms and 2 tablespoons Thyme; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead.)
**I'm adding pearl onions, and some chopped celery to this.