Instructions:
Place beef in a large bowl and season with salt and pepper. Sprinkle flour on top and mix well.
Heat the olive oil in a large Dutch oven or pot over medium heat. Cook the beef for about 5-7 minutes on all sides, stirring occasionally.
Add the onion and garlic and sauté until lightly browned and fragrant, about 2 to 3 minutes.
Add the tomato paste and cook along with the onion and garlic for about 1-2 minutes more. Add the potatoes, carrots, celery, thyme, and basil with the soup and stir, scraping any brown bits from the pot.
Reduce heat, cover, and simmer until beef is tender, 60 to 90 minutes.
Remove the bay leaves, season with fresh parsley and serve warm.
To the instructions