Step 1

Season the beef. Pat the beef dry with paper towels. Season with salt and pepper.

Step 2

Sear the beef. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.

Step 3

Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot) and cook for 3 to 4 minutes, until the onion is softened. Add the tomato paste and cook for a minute more.

Step 4

Return the beef to the pot. Add the seared beef back to the pot and sprinkle the flour on top. Stir everything together, until the flour is fully dissolved.

Step 5

Add the liquids and aromatics. Add the wine, broth, thyme, and bay leaf. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.

Step 6

Add the veggies. Add the potatoes, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.

Step 7

Serve. Remove the bay leaves, and if you'd like, garnish with fresh thyme before serving.