Step 1

Toss the beef, flour, and salt together in a large bowl until the beef is evenly coated.

Step 2

Heat 1 tablespoon oil in a large, wide Dutch oven or other heavy-bottomed pot over medium heat.

Step 3

Add enough beef cubes to cover the bottom of the pot in a single layer without crowding.

Step 4

Cook for about 3 minutes until the beef is browned and can easily be removed from the bottom of the pot without sticking, then flip and brown for about 2 minutes more.

Step 5

Set the beef aside in a bowl and repeat with the remaining oil and beef cubes.

Step 6

Add the onion, garlic and carrots to the pot and cook for about 8 minutes, stirring occasionally as the vegetables soften.

Step 7

Add the wine and cook until mostly evaporated, scraping up the brown bits on the bottom of the pan.

Step 8

Add the ketchup and cook, stirring occasionally, for about 2 minutes.

Step 9

Add the potatoes, bay leaf, thyme and broth.

Step 10

Cover and bring to a simmer, then reduce the heat and continue to simmer for about 2 hours until the beef is very tender.

Step 11

Taste and add more salt as desired. Serve with rolls or crusty bread.