Using a medium mixing bowl, coat meat with olive oil, garlic, salt, pepper, cayenne, and red pepper flakes. Cover with plastic wrap and marinate for 1-2 hours in fridge.
Dredge (in other words, roll around beef pieces to lightly cover them with flour) the beef in the whole wheat flour and shake off excess.
Set range at medium-high heat. In a large pot (or Dutch oven) add olive oil, thyme and meat. Brown the meat for 10-15 minutes.
Add onions and garlic to browned stew meat and cook for an additional 5 minutes. Next add water, fire-roasted tomatoes, tomato sauce, beef broth, potatoes, carrots, chipotles in adobo, adobo sauce (from the can), Worchestershire sauce and black pepper. Stir to mix. Bring to a boil then reduce to a simmer for 40 minutes.
Add frozen peas and string beans and simmer for an additional 5 minutes. Serve hot with rice or chipotle cheddar corn bread