Cut the beef into 1-inch cubes. Season with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in the garlic and tomato paste. Cook for 1 minute more.
Pour in the red wine and scrape up any browned bits from the bottom of the pot.
Return the beef to the pot. Add the beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
Add the potatoes to the stew. Continue to simmer for another 30 minutes, or until the potatoes are tender.
Remove the bay leaf and thyme sprigs. Season with salt and pepper to taste. Serve hot.
A good, basic stew. It could use a little more seasoning. Maybe a bit of Worcestershire sauce would enhance the flavor. Otherwise, it's a solid recipe.
Very comforting and flavorful. I substituted chuck roast for the beef, and it turned out great. The crusty bread was a must-have for soaking up the sauce.
It was good, but not amazing. The beef was a little tough, even after simmering for a long time. Maybe I didn't sear it long enough. The vegetables were cooked just right, though.
Very good! I added a touch of balsamic vinegar to the gravy for extra tanginess. The beef was tender, and the vegetables were cooked perfectly. Great comfort food!
A delicious and easy recipe. I added some barley to make it heartier. The slow simmering time is essential for the beef to become super tender.
