Ingredients

• 1 tbsp oil
• 1 lb stewing beef
• Salt and pepper to taste
• 1 yellow onion, diced
• 4 celery ribs, sliced
• 4 carrots, peeled and sliced
• 2 garlic cloves, minced
• 4 yellow potatoes, peeled and diced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 cup red wine (optional)
• 6 cups beef broth
• 2 sprigs fresh thyme
• 2 tbsp cornstarch mixed with 3 tbsp water

Preparation

In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the beef and season it with salt and pepper. Cook, stirring often, until the beef is evenly browned on all sides. Add the onion, celery, and carrot. Cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the garlic, tomato paste, and Worcestershire sauce and cook, stirring, for another minute. Add the red wine and cook for another 2 to 3 minutes. Add the potatoes, beef broth, and thyme sprig. Bring the mixture a boil, cover, and reduce the heat to medium-low. Simmer until the beef is tender, for 30 to 90 minutes. The longer the stew simmers, the better it will be.
Once the stew has finished simmering, remove and discard the thyme stems. Add the cornstarch and water mixture and stir until the broth begins to thicken. Season it again with salt and pepper to taste.
Enjoy immediately with some crusty bread or store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.