Step 1

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Step 2

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Step 3

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Step 4

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Step 5

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Step 6

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Step 7

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Step 8

Serve immediately.