Beef Stew

1. Pat beef dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. 2. Brown beef in batches on all sides; remove and set aside. Add onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. 3. Stir in garlic and tomato paste, cook for 1 minute. Deglaze with red wine, scraping up any browned bits. Bring to a simmer. 4. Return beef to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours. 5. Add potatoes, stir well, and continue to simmer for another 45-60 minutes, or until beef and vegetables are fork-tender. Adjust seasoning if needed before serving.