• Season beef chunks with salt and pepper and toss in 3 tbsp. of flour. Heat medium soup pot over medium heat add 1 tbsp. butter. When butter has completely melted, add beef and sear until nice crust forms on all sides.
• Next add 1 tbsp. olive oil, onions, garlic and 1 tsp of thyme to the pot and mix with beef. Once onions are soft, stir in white wine, then turn heat to low and simmer beef and onions for 1 hour.
• Heat small skillet over medium heat and add 3 tbsp of olive oil. Sauté carrots and rutabaga for 10 minutes or until vegetables are soft. Stir in mushrooms, 1 tsp of thyme leaves and sauté for another 1-2 minutes and season vegetables with salt and pepper.
• Transfer vegetables to the pot with meat mixture and mix well. Add 1 tbsp. butter, 2 tbsp. flour, honey, and sprig of rosemary and thyme to the pot and mix well.
• Stir in red wine to the pot and simmer for 1 hour and 30-40 minutes over low heat. Remove any scum on the surface of the stew with large spoon or strainer.
• Once the stew has thickened, stir in peas to the pot and and let the pot simmer for another 20 minutes. Once peas are tender, serve while hot with puff pastry triangles.

Puff Pastry Triangles

• Turn oven to 400° and line baking sheet with a parchment paper. on a floured surface roll out puff pastry dough into a square and cut out 8 triangles.
• Place puff pastry 1" apart onto a baking sheet and brush with egg wash. Bake for 10 minutes or until puff pastries are golden brown. Serve with bowl of beef stew.