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Things you will need a large pot, bowl, knife,spoon,1 plastic bag, cutting broad..
3-4 tablespoons of extra virgin olive oil (or fat rendered for 3 slices of plain bacon)
1 extra-large onion, diced
2 carrots sliced in 1-inch-thick chunks (on the bias if you want to be fancy)
2 celery stalks also sliced in 1-inch-thick chunks
4 cloves of garlic, smashed
2 dried bay leaves
4 sprigs fresh thyme
3 1/2 pounds of beef stew meat (cut into 2 inch cubes)
1/4 cup flour
salt and pepper
1/2 cup red wine
1/2 cup beef broth
1 large can whole plum tomatoes + juices
4 teaspoons Worcestershire sauce
On a large dutch oven place, onion, carrots, celery, garlic, bay leaves, and thyme in oil in a pot, over medium heat for 5-10 minutes until onions just turn translucent. Remove veggies to a bowl with slotted spoon leaving as much oil in the pot as possible.
In the meantime, place flour and salt and pepper (to taste) in a plastic bag along with the meat. Shake until meat pieces are well-coated. Place into the pot that you just removed the veggies from and cook until pieces are very well browned and no pinkness is left. Dont disturb to much during cooking.
When meat is nicely browned, glaze the pan with the wine, then add in veggies, tomatoes, and Worcestershire sauce.
Bring to a simmer and then reduce heat to low and cook, covered, for three hours. Remove bay leaves, thyme springs, and adjust seasonings before serving.