Preparation time: 20 min
Cooking time: about 3 hours
Heat a Dutch oven over medium-high heat. Add olive oil and saute beef cubes until browned, about 8 to 10 minutes. Sprinkle beef cubes with flour. Toss to coat meat. Cook for 1 to 2 minutes, stirring often. Add the wine, beef broth, water, garlic, tomato paste, thyme, bay leaf, salt and pepper. Stir well, cover, and simmer slowly for about 2 hours. Add more broth or wine if it becomes necessary (if stew appears too dry). Add onions, mushrooms, and savory, and simmer, covered, for 45 to 60 minutes, or until meat and vegetables are tender. Serve over cooked egg noodles.