Step 1

Season the beef generously with salt and pepper. Lightly dust with flour and shake off any excess.

Step 2

Heat a cast iron pot over high heat. Add the oil and once it's very hot add the beef. Cook the beef in two batches to preventing any steaming. Cook until the beef is golden brown on both sides. Set aside.

Step 3

Lower to medium heat and add the diced onions. Cook for 3 minutes. Add the minced garlic and cook for another minute. Add the tomato paste and cook for 5-6 minutes. There should now be a nice fond developing on the bottom on your pan. Add the flour and mix to combine. Cook for another 2-3 minutes.

Step 4

Add the red wine and scrape off the fond on the bottom. Add the crushed tomatoes, broth, water, bay leaf, and thyme. Turn the heat to high and bring to a boil. Bring it down to a simmer and cook for 1 1/2 hours.

Step 5

Add the vegetables and cook for another 45 minutes to an hour. Remove the thyme and bay leaf. Season with salt and pepper.