Instructions

1. Preheat the oven to 350 degrees.
2. Season the beef with 1 teaspoon of the salt, garlic powder and fresh black pepper. Dredge each piece of meat in the flour, tapping the excess off.
3. Add the olive oil to a large dutch oven over medium heat. Add the beef to the pot, leaving room around each piece so that the beef sears properly, you’ll need to do this in two batches. Brown the beef on both sides until a nice crust forms, then remove to a plate and cover with foil to keep warm. Repeat with the remaining beef and then add to the plate to keep warm.
4. Add the butter to the pot and let melt, then add the onions, carrots and potatoes. Stir to coat in the oil and butter and let cook for 5 minutes, stirring occasionally so that the potatoes don’t stick. Add the tablespoon (or two!) of garlic and stir.
5. Pour the red wine in to deglaze the pan, stir and cook down for 1 minute. Stir in the tomato paste until mixed in with the vegetables, then pour in the beef broth and stir.
6. Add the beef back to the pan along with any juices that are on the plate. Add the remaining 1 teaspoon of salt (and more black pepper if desired) to the stew along with the thyme stems and bay leaf. Make sure that the beef and vegetables are tucked into the broth, cover and place into the oven for 1 hour. Stir the stew and check the beef and potatoes to see if they are fork tender.  Cook the stew for another 20-30 minutes, depending on how tender the beef and potatoes were at the hour time check.
7. Remove the bay leaf and thyme stems. Taste the stew for seasonings and adjust if needed. Serve in large bowls with bread on the side for sopping up the gravy.