Slow-Cooked Beef with Red Wine

Ingredients

• • 8 small new potatoes (or 4 medium potatoes, peeled and halved)
  • 4 carrots, peeled and halved lengthwise
  • 3 1/2 lb (1.5 kg) boneless beef blade roast, cut into 1.5-inch (4-cm) cubes
  • 2 tablespoons (30 ml) olive oil
  • 2 onions, cut into wedges
  • 4 cloves garlic, peeled and halved
  • 2 tablespoons (30 ml) flour
  • 1 cup (250 ml) red wine
  • 1 1/2 cups (375 ml) chicken broth
  • 1 1/2 cups (375 ml) canned diced tomatoes
  • 3 sprigs fresh thyme
  • Salt and pepper