Preheat oven to 300℉.
On the stovetop preheat a Dutch oven on medium heat.
Toss beef in dredging flour with salt and pepper. Heat 2 Tbsp of olive oil in Dutch oven and sear beef on all sides for 2 minutes per side, or until browned. Remove beef from Dutch oven and set aside.
Add remaining olive oil, fennel, leeks and garlic to Dutch oven and sauté until slightly translucent, approximately 5 minutes.
Deglaze with white wine, reduce by half.
Add remaining ingredients and bring to a gentle simmer. Cover and place in oven for 2 hours or until beef is fork tender.
Once stew is finished cooking remove thyme sprigs and discard. Enjoy!