Hindy'S Beef Stew

• 1 cup flour
• 1 tsp thyme
• Salt
• Freshly ground pepper
• 3 lbs stew meat
• Olive oil
• 1 cup dry red wine
• 1.5 cups beef stock
• 1 cup canned crushed tomatoes
• 2 tbls. ground cumin
• 1 tsp. chili powder
• 1 bay leaf
• 1 jar drained pearl onions
• 6 minced garlic cloves
• 1/2 cup chopped parsley

1. Preheat over to 350*
2. Mix together flour, thyme, salt and pepper
3. Dust stew meat with flour mixture
4. Working in batches, brown beef cubes on all sides.
5. Move to platter as they are done.
6. Add wine, beef stock, and crushed tomatoes to the pot.
7. Bring to a boil, stirring up browned bits from the bottom.
8. Return meat to the pot.
9. Add ground cumin, chili powder, and bay leaf.
10. Cover the pot and put in the oven at 350*
11. After an hour, uncover, and stir in pearl onions and garlic.
12. Cook for another 30 minutes.
13. Add parsley and serve over noodles.

flour, thyme, salt, freshly ground pepper, stew meat, olive oil, red wine, beef stock, tomatoes, ground cumin, chili powder, bay leaf, pearl onions, garlic, parsley

Taken from www.epicurious.com/recipes/member/views/hindys-beef-stew-52537661 (may not work)