Beef Bourguignon

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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 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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