Start by prepping the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic cloves. Set the vegetables to the side.

Place the stew meat on a cutting board or in a large bowl. Season with 1 teaspoon salt and ½ teaspoon black pepper. Now sprinkle the flour over the meat. Toss the meat until it's evenly coated in the flour.

Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 tablespoon of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side.

Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more tablespoon of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.

Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.

Now add in the tomato paste, dried thyme, dried rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and continue to cook for 1 minute.

Add the red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot. Now, add the beef back to the pot with the Worcestershire sauce and pour in the beef broth. Add the bay leaves and give everything a good stir.

Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.

While the stew is simmering, peel and chop the potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.

Give the stew a taste, and add more salt and pepper if needed. I added ¼ teaspoon salt and ¼ teaspoon black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!