Beef Stew in Red Wine with Onions and Mushrooms Pt 1

Yield:	6 Servings
Categories:	Beef, Stews

2	lb	Stew Meat; In 1 1/ 2- 2" Cubes
1/2		Carrots; Sliced
3 1/2	c	Red Wine Or Beef Stock Or Broth; (Or A Mixture)
1 1/3	c	Tomatoes (1 Whole Unpeeled Tomato); Cored And Chopped, Plus Drained, Canned, Italian Plum Tomatoes
2		Bay Leaves; Imported
3/4	ts	Dried Thyme
		Salt
2	lg	Garlic Cloves; Unpeeled, Smashed
16		Boiling Onions; Peeled
2	ts	Butter
2	c	Fresh Mushrooms; Trimmed, Cleaned, And Quartered Or Sliced
1	ts	Scallion Or Shallot; Chopped
		Freshly ground pepper
		Butter And Flour; For Thickening Sauce