Prize Winning Boeuf Bourguignon recipes

Name: Prize Winning Boeuf Bourguignon recipes
Ingredients: 4 pounds beef shoulder, cut into two inch cubes for stew; 3 tablespoons extra virgin olive oil; 6 cloves garlic, peeled; 2 cups dry red wine; ¼ cup crème de cassis (liquor stores); 2 large tomatoes, diced small; 1 tablespoon coarsely ground black pepper; 6 bay leaves, or 1 teaspoon ground; 4 sprigs fresh thyme, leaves only; 2 pounds very thin carrots (not baby carrots please!), scrubbed and cut in 2 inch sections; 2 dozens very small potatoes, scrubbed; 2 dozen tiny onions, peeled and left whole (frozen is OK: no peeling necessary)