Coat the beef well with salt and pepper. Put the flour and beef into a plastic bag and shake until coated. Heat oil in a pan and cook until the outside is seared.

Once the beef is seared, add red wine. Evaporate the alcohol on high heat. Combine the meat and the remaining sauce in a pot.

Add more oil to the pan from Step 2. Once heated, add mushrooms and sliced onion and saute. Once the onions turn transparent, it's done.

Roughly chop the carrot and add to the pot. Add the ketchup, water, and bay leaf and simmer over low heat for about 1 hour.

Once the meat is well cooked, add a can of demi-glace sauce and cook over medium heat for 20 minutes. Stir occasionally to prevent burning. Season with salt and pepper at the end and you're done.