Beef Stew in Red Wine

I adore good classic French Cooking. When I find a recipe that gives me all the taste but leaves me time to do other things, I'm in. This recipe will remind you of boeuf bourguignon but it's super easy. The best part is the oven does all the work, perfect for a lazy Sunday supper. I like to serve mine over buttered egg noodles.

3 pounds beef roast cut into cubes
2 tblsp olive oil
salt
pepper
1 large onion, diced
2 large cloves of garlic, minced
2 tbsp flour
2 bay leaves
1 tsp dried thyme leaves
1 bottle good red wine
15 cipolini or pearl onions
10 oz of baby bella mushrooms
4 large carrots, peeled and cut into chunks
5oz pancetta, cut into small pieces
1/4 cup water
dash of sugar
chopped parsley for garnish

Preheat the oven to 350. In a heavy dutch oven, heat the oil over medium/high heat. Add the meat. Season with salt and pepper. Brown the meat on all sides about 8 minutes. Add the onions, garlic, thyme,and bay leaves. Continue to cook for another 5 minutes. Pour 1/2 cup wine into a small glass and add the flour mixing well. Pour the flour/wine mixture over the meat. Add the rest of the wine and adjust seasoning. When the wine comes to a boil, place the lid on the pot and place it in the oven for 1 1/2 hours. Peel the onions and wash the mushrooms. Just before serving, combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tbsp of olive oil over medium/ high heat. Cook the veggies and the pancetta just until they begin to brown. Add the water and sugar, salt and pepper. Cover and let them simmer together for 15 minutes. Uncover, there should be very little water left, and let any remaining water cook off. Saute the veggies until all are browned about 4 minutes. Add the veggies and pancetta to the meat and serve. If you like a thicker gravy, bring the pot to a boil and add 1/2 cup water with 3 tbsp of corn starch mixed in. Boil unril the sauce thickens. Serve