Beef and Vegetable Stew

This turned into a great victory meal after the Packers beat the Falcons last night! Super Bowl bound!! Ron commented that at the end of the game when the camera did a pan of the stadium a lot of the Falcon fans left! I agree with him that Packer fans would have waited it out till the bitter end. Anyways, I have another beef stew recipe on my blog, but this one doesn't include potatoes, making it more of a beef and veggie stew. I served it over potatoes, but it is just as delicious on it's own. Still cheering in Wisconsin! Enjoy!
3 lb beef chuck roast, trimmed and cut into large bite pieces
1 lb baby carrots, cut in half
1 lb fresh green beans, cut in half
1 head of cauliflower, cut into bite size pieces
2 onions, sliced
16 oz frozen peas
28 oz canned whole peeled tomatoes, cut in half
32 oz beef stock
1 1/2 cup red wine
1 Tbl Worcestershire sauce
1 1/2 Tbl fresh thyme
2 bay leaves
4 1/2 Tbl flour
1 Tbl butter
2 Tbl olive oil
salt and pepper to taste
Instructions
Saute Beef in a large skillet till brown on all sides. Remove and set aside. In a large pot saute onions and thyme in butter/olive oil. When onions are soft, stir in the flour to coat. Slowly add the beef stock stirring as you pour in the liquid. Once the stock has been incorporated, add the wine, Worcestershire, and bay leaf. Bring mixture to a slow simmer, and add the veggies and beef. Allow stew to simmer on the stove top for 1 1/2-2 hours. During this time the stew will thicken, but be sure to stir every so often to roll the veggies around. Season with salt and pepper about a half hour before you serve.