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1
Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
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2
Sprinkle with salt and pepper.
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3
Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
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4
When oil shimmers, add enough meat to cover bottom in 1 layer.
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5
Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
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6
Turn and brown on the other side, about 5 minutes more.
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7
Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
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8
When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
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9
Decrease heat to low and sprinkle the sugar over the onions.
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10
Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
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11
Stir in the flour and thyme and increase heat to high.
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12
Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
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13
Stir in the tomato paste.
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14
Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
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15
Remove from heat and let stand 5-10 minutes before serving to settle flavors.
