Boeuf Bourguignonne

3 pounds beef round -- cut in 2-inch cubes

2 cups red wine

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon ground thyme

1 bay leaf

1 celery stalk

3 garlic cloves

2 carrots

3 onions

7 tablespoons butter

1 tablespoon olive oil

1/4 cup all-purpose flour

1/2 cup beef broth

1 tablespoon tomato paste

1 1/2 cups small white onions -- par-boiled

2 ounces mushrooms -- sliced

5 red ripe tomatoes

1/4 teaspoon salt

1/4 teaspoon sugar

Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture. Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish. Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter in skillet and saute the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil. Pour over meat. Cover, cook in 350-degree oven for 2-1/2 hours. Melt 1 tablespoon butter in skillet and saute white onions with salt and sugar until golden. Add mushrooms and saute for two minutes more. Add white onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes.