2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons all-purpose flour
Salt and pepper
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
3 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
4 carrots, peeled and cut into chunks
4 celery stalks, cut into chunks
2 potatoes, peeled and cut into chunks
Season the beef cubes with salt and pepper, then toss them in flour until they are lightly coated.
Heat the vegetable oil in a large pot over medium-high heat. Add the beef to the pot and cook until browned on all sides, about 8 minutes. Remove the beef from the pot and set it aside.
Add the diced onion to the pot and sauté until it’s softened, about 5 minutes. Add the minced garlic and sauté for another minute.
Pour in the beef broth and red wine, and stir in the tomato paste and dried thyme. Add the browned beef back to the pot and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour.
Add the carrots, celery, and potatoes to the pot and stir to combine. Cover the pot again and continue simmering for another hour, or until the vegetables and beef are tender.
Season the stew with additional salt and pepper to taste, and serve hot.