Leila'S Savory Beef Stew

• 4 T. Olive Oil
• 3# Cubed stew meat
• 1 C. Flour for dusting
• 1 T. Dried thyme
• 2 tsp. Garlic powder
• 1 tsp. Cheyenne pepper
• S/P
• 2 C. Red wine
• 1T. Butter
• 1 Diced white onion
• 5 Whole crushed Garlic cloves
• 5 Sprigs fresh thyme
• 2 Bay leaves
• 8 C. Beef stock
• 1 (8 oz) Can tomato sauce
• Carrots, peeled and sliced bite-size
• Potatoes cut bite-size
• 1/2 C. sifted flour to thicken stew
• chopped flat leaf parsley to garnish.

1. Heat 2 T olive oil in large stainless steel pot or Dutch oven. Salt & pepper meat. Mix flour, dried thyme, garlic powder, Cheyenne powder in a bowl. Dust meat in flour mixture. When oil is hot, brown meat on all sides, in small batches. Set meat aside on a plate.
2. Add wine and scrape the brown yummies from the bottom of the pan. Add butter. Stir until the wine has reduced in to a nice thick sauce. Pour sauce over meat on plate. In the same pan add (2 T.) the rest of the olive oil, saute onion, garlic cloves and fresh thyme until golden.
3. Return the meat to the pot. Add beef stock, tomato juice and bay leaves. Bring to a boil and then let simmer for 1 1/2 hr. Add carrots and potatoes and let simmer 1 more hour. Meat and veggies should be tender. Remove thyme stems and bay leaves. At the end, stir in flour to thicken watch out for lumps.
4. Serve in bowls and sprinkle with flat leaf parsley.

olive oil, meat, flour, thyme, garlic powder, cheyenne pepper, red wine, butter, white onion, garlic, thyme, bay leaves, beef, tomato sauce, carrots, potatoes, flour, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/leilas-savory-beef-stew-50070324 (may not work)