Beef Bourguignon

1/4 cup olive oil
1 lb stew meat, cut in 2 inch chunks, patted dry
1 large onion, diced
2 purple shallots, diced
4 large celery stalks, chopped
6 large garlic cloves, finely chopped
4 heirloom carrots, sliced
3 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons sweet paprika
4 tablespoons potato starch
2 tablespoons chicken consommé powder
1 teaspoon dried thyme
3 bay leaves
3 tablespoons tomato paste
2 cups red wine, like merlot or Pinot noir
3 cups water
1 lb cremini mushrooms, sliced
1 lb shiitake mushrooms, sliced

Warm oil in a heavy bottom pot over medium heat, and add meat. Sear meat on all sides. Transfer meat to a medium bowl and set aside.
Sauté onions in the pot, until softened. Add shallots and continue to sauté.
Add the celery, then the garlic and sauté until softened.
Add the carrots and season with salt and pepper.
Return the beef to the pot and add the paprika, potato starch and consommé powder and stir well.
Add the thyme, bay leaves and tomato paste and stir well.
Add the red wine and water. Stir well and bring to a boil.
Cover the pot and lower the heat. Allow to simmer for half an hour.
Add the mushrooms and simmer for 10 to 15 minutes. Taste and adjust seasonings.
Serve over mashed potatoes