1) Preheat oven to 375F. Season beef and sear in a large awesome stock pot with a splash of olive oil. 2) Add flour and stir until you get some brown on the bottom. Deglaze with red wine and reduce by half. 3) Top with beef stock and simmer for 1.5 hours with the lid on. 4) In a large bowl toss all veggies with olive oil, thyme and season with salt and pepper. 5) Place on baking tray and roast for 20 min. Give it a shake and bake for another 15 or until done. 6) Combine veggies with beef stew and serve over mash potatoes, or quinoa.