My Best Beef Stew Recipe

• 4 lb Chuck steak (pot roast), 2-3 inches thick
• 1 Tbsp. Salt
• 1 tsp Pepper, crushed
• 2 x Thyme, fresh sprigs
• 3 c. Onions, thinly sliced
• 1 1/2 c. Carrot, thinly sliced
• 3 cl Garlic, peeled and crush
• 1/4 c. Extra virgin olive oil or possibly vegetable oil
• 3 Tbsp. Red wine vinegar
• 1 Tbsp. Extra virgin olive oil, for browning meat
• 4 x Italian plum tomatoes, chop
• 2 x Bay leaf, imported
• 1/4 c. Water
• 1 c. Beef stock
•     Chianti or possibly zinfandel, to cover
• 1 Tbsp. All-purpose flour
• 1 1/2 Tbsp. Beef stock, cool

Directions