1 ½ tsp. sea salt or to taste

Heat oil over medium-high heat in a large pot. Add beef and sear on all sides

Add onions and while stirring cook for about a minute

Stir in thyme, bay leaves, garlic and black pepper, and then add beef stock, red wine, salt and tomato paste, bring to boil. Cover and reduce heat to low and cook for 3 hours

Stir in carrots and mushrooms and cook for 30 more minutes