Preparation Steps

• Pat the beef cubes dry, season with 1.0 tsp salt and 0.5 tsp pepper, then dredge the pieces lightly in flour, shaking off excess.
• Heat 1.0 tbsp vegetable oil in a large Dutch oven over medium-high heat. In batches, brown the beef on all sides (about 3–4 minutes per side). Transfer browned beef to a plate and repeat with remaining oil and beef.
• Reduce heat to medium, add the remaining 1.0 tbsp oil if needed, then add the chopped onion, carrots and celery. Cook until softened, about 6 minutes. Add minced garlic and cook 1 minute more.
• Stir in tomato paste and cook 1–2 minutes. Pour in the red wine to deglaze the pan, scraping up brown bits from the bottom. Let the wine reduce by half, about 3 minutes.
• Return the beef and any accumulated juices to the pot. Add beef broth, Worcestershire sauce, bay leaves and thyme. Bring to a simmer, then cover and transfer to a low simmer on the stovetop or a 325°F oven. Cook until beef is very tender, about 2 to 2.5 hours.
• About 40 minutes before the end of cooking, add the potato cubes and continue simmering until potatoes are tender, about 30–40 minutes.
• If the stew needs thickening, stir the cornstarch slurry (cornstarch mixed with cold water) and add to the stew, simmering until the sauce thickens. Adjust seasoning with remaining salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.
• Serve the stew hot with crusty bread or over mashed potatoes if desired.