Place the meat, butter, chopped garlic, ground thyme, black pepper and salt into a large pot. Cook over high heat until the meat browns, about 5 minutes.
Add the water, orange juice, and wine; reduce the heat to low and simmer for 2 hours.
After 2 hours, prepare the roux. In a small saucepan, melt the butter and add the flour. Stir constantly while cooking over medium heat until the mixture begins to brown. Whisk in the broth from the pot of stew. Turn the heat off; whisk the roux into the remaining broth in the pot.
Add the beef broth; stir.
Add the carrots, potatoes and onion. Let this cook for a few minutes then add the brussels sprouts.
Return the heat to high and cook for 10 minutes or until the potatoes are easily pierced with a fork.
Taste the gravy and add salt and pepper to taste, or add Dashida.
Serve with steamed white rice and enjoy!
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/hearty-beef-stew/