Dice the Beef Chuck (2 pound) into bite-sized pieces. Transfer them to a large bowl and sprinkle with the plain All-Purpose Flour (3 tablespoon). Season with a good pinch of Ground Black Pepper (to taste) and Salt (to taste).
Toss well using your hands. Shake off any excess flour. Then heat a good splash of Olive Oil (to taste) in a high non-stick pan and place it over high heat. Once the oil is hot add the diced beef.
Quickly sear the beef on all sides for 3 to 4 minutes. Stir continuously to prevent the beef from burning.
Add the Bay Leaf (4), Fresh Thyme (4 sprig), Garlic (3 clove), and half the Red Wine (3 cup). Season again with some Ground Black Pepper (to taste) and Salt (to taste).
Bring the beef and wine to a boil and then turn the heat low. Simmer the beef for about 90 minutes under a lid until it starts to nearly fall apart. Then turn off the heat and leave the beef to rest and cool a little in the red wine sauce of another hour.
Add the Pitted Green Olives (3.5 ounce). Bring the stew back to a gentle boil and simmer it for another 30 minutes. Stir regularly. Add extra Ground Black Pepper (to taste), Salt (to taste) or wine (or some water) if necessary. Transfer the beef stew onto deep plates. Serve piping hot and enjoy!