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Methods:
Start by sprinkling the meat with salt and pepper on all sides.
Heat oil in a Dutch oven or saucepan. To preserve moisture and flavor, brown roast on all sides [about 15 minutes]. Put it on a plate to cool.
Add onion and garlic to the remaining fat in the pot and cook until onion is translucent [about 2-3 minutes]. Then add tomato paste, followed by flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk and let it decrease for 1-2 minutes. Add the beef broth, bay leaves and a few sprigs of fresh thyme.
Re-serve the beef in the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.
Enjoy !
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