1Trim all excess fat from beef and cut into 1 to 1 1/2 inch cubes. Season cubed beef chunks with salt, pepper, and garlic powder to taste. Heat olive oil in a large soup pot over medium-high heat until hot. Carefully add beef chunks and quickly brown on all sides. As meat begins to brown nicely, add chopped onions. Cook till meat is browned and onions are translucent (do not let the onions brown).
Add wine to the pot and scrape bottom of pot to get all the goodness off the bottom. Add hot beef stock and stir to combine with the wine. Liquid should come to a level of about 1 inch to 1 1/2 inches above the meat.
Add Kitchen Bouquet, Bay leaves, and dried Thyme. Add additional salt and pepper to taste if more is needed.
Reduce the heat to low, cover and cook slowly for 1 hour and then check for doneness/tenderness of the meat by piercing with a fork. If meat is not tender, continue cooking another 1/2 hour (or longer) until it is tender when pierced. If necessary add more beef stock to keep the liquid level up.
Cover and cook for about 30 minutes until vegetables are tender. Add a extra stock if necessary to keep the vegetables covered. *Optional Ingredient: add stewed tomatoes at this point. Flavor-taste for seasonings. If more is needed, add
3Thickening the stew:
In a small bowl, combine tap water into flour; mixing well until smooth and no lumps. Slowly pour a small amount at a time into the stew, constantly stirring as you pour. It will begin to thicken. Thicken to desired consistency. Continue heating over low heat another 10 minutes while it finishes the thickening process and stir often to avoid sticking and burning to the bottom of the pot.
2 cups small fresh mushrooms, quartered
1 (15 ounce) can stewed tomatoes
3/4 cups frozen steamer cut green beans (pre-steamed as directed before adding to the stew)