Preheat oven to 230oC and begin by chopping up 1/2 kg of chuck meat into 5 cm cubes.
Sauté in olive oil until golden brown in a frying pan, or a preferably a dutch oven if you have one.Then place in a bowl to the side.
In the same pan, toss in one chopped carrot and one chopped onion. Sauté, then add back in the beef.
Sprinkle with salt, pepper, add in 3 tbsp of gluten free flour and toss to coat.
Next stir in red wine, beef stock, tomato paste, mashed up garlic, thyme and 1 bay leaf. Bring to a simmer.
Transfer everything from the frying pan to a casserole dish and place on a bottom rack in the oven. Lower heat so it slowly simmers, rather than going into a rolling boil. You'll be leaving this to cook for 3-4 hours.
While this is in the oven, peel 18 tiny onions.
Sauté in butter until golden brown and add another cup or so of beef stock, or so the onions are almost covered. Simmer for 20-25 minutes, until most of the stock has reduced.
About 1/2-1 hr before the meat has finished cooking, place both the onions and 1/2 kg of chopped mushrooms into the stew.
The original recipe called for putting the stew through a sieve, and skimming off fat, but once it was finished, I just jumped straight in and ate instead.