Trim and cube the beef and toss in 2 tablespoons of flour to coat. Heat the olive oil in a heavy pan and sear the meat in batches, remove and set aside when brown.
Add the onion and garlic to the pan and saute for 2 or 3 minutes over medium low heat, being careful not to burn the garlic. Add the mushrooms and salt and cook for 5 minutes.
Add the wine and the beef broth, add ground pepper to taste, stir and bring to a boil. Return the beef to the pan and reduce the heat to low.
Add the thyme to the pot, cover and simmer for 30 minutes, stirring occasionally. Mix together the remaining 2 tablespoons of flour with a little water and add to the pot, stirring until well incorporated. Remove from the heat and leave covered for a few minutes prior to serving.