[ButterSticks]

4 tablespoons olive oil, divided
1/2 teaspoon dried thyme leaves
1/2 pound stew meat, cut into 1/4 inch pieces
1/4 cup minced fresh parsley
2 medium onions, halved and thinly sliced
2 quarts beef broth
Salt and pepper, to taste

Heat 2 tablespoons oil over medium-high heat ina a dutch oven or soup kettle. Add onions and saute until fully softened, abot 10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until onions start to caramelize, about 30 minutes longer. While the onions are cooking heat a large saute pan over medium-high heat. Add the remaining oil and the meat and brown on all sides. After the onions are caramelized, add the thyme, beef broth and browned meat along with any juice from the pan. Bring to a simmer, reduce heat to low and simmer about 10 minutes to blend flavors. Stir in parsley and adjust seasonings, adding salt and pepper to taste. Serve