Beef Stew with Mushrooms

3 pounds boneless beef chuck roast, cut into 2-inch chunks
Salt and pepper to taste
1/3 cup flour
4 tablespoons extra-virgin, cold-pressed olive oil
4 cups traditional beef bone stock, divided
1 tablespoon butter
1/2 pound carrots, peeled and sliced 1/2-inch thick
3 stalks celery, chopped
2 onions, finely chopped
3 large cloves garlic, finely minced
1 tablespoon tomato paste
4 medium potatoes, peeled and cubed
2 bay leaves
1 tablespoon fresh thyme leaves, chopped, or 1 tsp. dried
1/2 teaspoon ground cloves
1 pound small boiling onions, peeled
1/2 pound sliced mushrooms

Directions: Season beef cubes with salt and pepper to taste; dredge in flour. Heat oil in a 6- to 8-quart heavy pot over medium-high heat. Brown beef on all sides, in batches, and transfer to a bowl; set aside. Pour off any remaining oil from pot; add 1/2 cup beef stock to pan. Deglaze pan by boiling broth over high heat for 1 minute, scraping bits off the bottom of the pan. Pour broth over meat. Heat butter in same pot over medium-high heat. Add carrots, onion and garlic; sauté, stirring frequently, for about 5 minutes or until onions are golden. Add tomato paste and cook, stirring constantly, for 1 minute. Add remaining beef stock, reserved meat with juices, potatoes, bay leaves, thyme and cloves. Simmer gently for 3 hours. Add boiling onions and mushrooms and cook for 1 hour; season to taste with salt and pepper. Makes 8 servings.