Ingredients:
1/2 cup olive oil
3 pounds top round, cubed
3 cups full-bodied red wine
2 cups beef broth
1 Tablespoon tomato paste
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
Salt
Procedure:
1. In a large stockpot, heat oil.
2. Add beef and brown evenly on all sides.
3. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt.
4. Bring to a boil.
5. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.
6. If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth.
7. Add to stew and stir.
Serves six people.
