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Place meat in a medium bowl, season with thyme, salt and pepper. Toss with 1/2 cup flour.
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Place the oil in a large stock pot or dutch oven. Heat to medium high.
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Working in about three batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour left in the bowl, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
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Keeping heat on medium high, add a little more oil if needed. Placethe onions and garlic into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
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Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute. Add all remaining ingredients.
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Cover and simmer for 1 1/2 hours, stirring occasionally.