Yield: 8 portions
Combine minced onion and garlic with 2 tablespoons water; let stand for 10 minutes to soften; set aside. Mix flour with black pepper. Coat beef with flour; set aside. In a large heavy sauce pot or Dutch oven heat oil until hot. Add beef; brown well on all sides; remove and set aside. Add reserved onion and garlic; saute 2 minutes. Add 1 1/2 cups water, 1/2 cup wine, bay leaf, 1 teaspoon oregano and thyme. Bring to the boiling point, stirring to scrape the drippings from the bottom of the pan. Return beef to pot. Bring to the boiling point. Reduce heat and simmer, covered, until beef is almost tender, about 1 1/2 hours. Add potatoes and carrots. Return to the boiling point. Reduce heat and simmer, covered, until vegetables and beef are tender, about 30 minutes. Stir in parsley flakes, 1/4 cup wine and 1/2 teaspoon oregano. Cover and simmer for 5 minutes.
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