2 pounds boneless beef shoulder or chuck in 1 1/2-inch cubes
1 tablespoon butter
2 tablespoons olive oil, more if needed
2 tablespoons flour
1 teaspoon sea salt
4 cloves garlic, chopped
1/4 teaspoon thyme
1 bay leaf
2 tablespoons finely chopped fresh Italian parsley
1/4 tsp. thyme
pinch oregano
1/4 tsp. freshly ground black pepper
1 cup dry red wine
1-2 cups low sodium beef broth (just enough to cover)

Preheat oven to 325°F.

Tip: Dry meat in paper towels for better browning.

In a heavy skillet, brown the beef, a handful at a time, spread out evenly across the pan. If they are too cl together they will not sear, and the juice will run out.

As the pieces are browned, remove them and set aside until all are browned.

Sprinkle flour liberally over the meat in the casserole and stir until the flour is absorbed. Chop and crush the garlic with the side of a large knife; sprinkle with salt and crush again. Add to the pan along with the other seasonings. Stir in the wine, allow stew to heat for 5 minutes, scraping up browned bits from pan bottom. Add broth.

Bring to a simmer, cover, and place in oven (around 300°F or enough to maintain a simmer, but not boiling). Cook 1-1½ hours, or until beef is starting to become (almost) tender. Check occasionally and add water or more broth as needed. Add vegetables and cook for another 30-45 minutes, or until vegetables are tender. (If you like a richer broth stir in 1/4 cup ketchup during last 10 minutes of cooking).

Skim fat from surface. Season to taste with salt and pepper.

Note: Stew is even better the next day after a 24 hour refrigeration. You may need to add more broth the next day. This stew may also be prepared in the slow cooker.

Variation: Add 1 cup quick-cooking barley during the last minutes of cooking, following the package directions.