½ cup flour

1 tablespoon paprika

1 teaspoon salt

¼ teaspoon cayenne pepper

2 ½ – 3 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons olive oil, divided

2 medium onions, thinly sliced

2 cups water

1 can (6 ounces) tomato paste

¾ teaspoon rubbed sage

½ teaspoon dried thyme

1 can (16 ounces) kidney beans, rinsed and drained

In a large resealable plastic bag, combine the flour, paprika, salt and cayenne.  Add beef and shake to coat.  In a Dutch oven over medium heat, brown beef in 2 tablespoons oil.  Remove with a slotted spoon.  In the same pan, sauté onions in the remaining oil.  Add water, tomato paste, sage and thyme; mix well.  Return beef to the pan.  Bring to a boil; reduce heat.  Cover and simmer for 1 ¼ hours, stirring occasionally.  Add more water if needed.  Stir in beans.  Cover and simmer for 15 minutes or until the meat is tender.