Using a dutch oven or a soup pot, heat 3 tablespoons of oil on medium/high heat and add 2lb cubed beef. Cook for 8 minutes, stirring few times.
Add 1 chopped onion and 3 finely chopped garlic cloves, cook for 3 minutes, stirring few times.
In the same pot add 1 teaspoon paprika, 2 teaspoons of Montreal steak spice, 4 chopped tomatoes, 1 cup red wine, 1 cup beef broth, 1 bay leave and 5 thyme sprigs. Bring it to a boil, cover and simmer for 1 hour.
Drop 2 cups of pearl onions, cover and continue cooking on low heat for 45 minutes.
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