Season the beef cells with swab and pepper, also toss them in flour until they’re smoothly carpeted.
toast the vegetable oil painting in a large pot over medium–high heat. Add the beef to the pot and cook until browned on all sides, about 8 twinkles. Remove the beef from the pot and set it away.
Add the minced onion to the pot and sauté until it’s softened, about 5 twinkles. Add the diced garlic and sauté for another nanosecond.
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 admixture to a poach.
Reduce the heat to low, cover the pot, and let the stew poach for 1 hour.
Add the carrots, celery, and potatoes to the pot and stir to combine. Cover the pot again and continue stewing for another hour, or until the vegetables and beef are tender.
Season the stew with fresh swab and pepper to taste, and serve hot.