Preparation

• Prepare the ingredients. Cut the beef into large cubes, slice the onions into half moons, cut the mushrooms in halves, and slice the carrot.
• Sear the beef. Heat a large, heavy pot or saucepan over medium-high heat. Add 1 tablespoon olive oil and half of the beef, sear for 1-2 minutes on each side and remove to a bowl; repeat with the remaining beef.
• Saute the onions. Add butter and onions and saute for 2-3 minutes.
• Combine onions and beef. Add the beef to the onions and follow with all other ingredients listed under the beef stew main: garlic, fish sauce, soy sauce, Worcestershire sauce, tomato paste, bay leaf, and pepper. Pour in the beef stock and stir through. Bring to a simmer, cover with a lid and cook for 1 hour, stirring a few times.
• Pan-fry the mushrooms. Heat a large frying pan over medium-high heat. Melt a little oil and butter and add the mushrooms. Cook for about 3-4 minutes without disturbing, then stir through, and cook for 3-4 more minutes. Season with salt and cook for 3 more minutes. You need about 10 minutes to get those mushrooms golden brown. Finally, drizzle with a tablespoon of Balsamic vinegar and stir for 30 seconds. Set aside.
• Continue cooking the stew. After 1 hour, add the pre-cooked mushrooms and carrots to the stew. Cook for 40 more minutes.
• Make a flour slurry. Once the stew is cooked, we need to thicken it ever-so-slightly. Whisk a tablespoon of flour in ¼ cup water until smooth slurry forms. Stir this mixture into the beef stew and see it thicken right away.
• Garnish. Top the stew with fresh parsley and extra pepper and serve over sour cream mashed potatoes, rice, quinoa or with vegetables.