Coat the beef well with salt and pepper. Put the flour and beef into a plastic bag and shake until coated. Heat oil in a pan and cook until the outside is seared.
Once the beef is seared, add red wine. Evaporate the alcohol on high heat. Combine the meat and the remaining sauce in a pot.
Add more oil to the pan from Step 2. Once heated, add mushrooms and sliced onion and saute. Once the onions turn transparent, it's done.
Roughly chop the carrot and add to the pot. Add the ketchup, water, and bay leaf and simmer over low heat for about 1 hour.
Once the meat is well cooked, add a can of demi-glace sauce and cook over medium heat for 20 minutes. Stir occasionally to prevent burning. Season with salt and pepper at the end and you're done.
You can use whatever demiglace sauce you like.
I changed the recipe pictures. I add potatoes when I'm not going to freeze it.
Story Behind this Recipe
This is a recipe for cold winter days for my married older brother and his wife who are busy with work and child rearing. This warm stew is nutritious, prevents colds, and has plenty of carrots.
If you really sear the meat well at first before adding the wine, it ends up delicious. I usually add mushrooms and potatoes when I make it, but when I make it to freeze I leave out the potatoes. When adding potatoes, add them in during Step 5 as you add the can of demi-glace sauce.