Substances:

2 kilos beef chuck roast, minimize into 1-inch cubes
2 tablespoons all-purpose flour
Salt and pepper
2 tablespoons vegetable oil
1 massive onion, diced
3 cloves garlic, minced
3 cups beef broth
1 cup crimson wine
2 tablespoons tomato paste
1 teaspoon dried thyme
4 carrots, peeled and minimize into chunks
4 celery stalks, minimize into chunks
2 potatoes, peeled and minimize into chunks

Directions:

Season the meat cubes with salt and pepper, then toss them in flour till they’re evenly coated.
Warmth the vegetable oil in a big pot over medium-high warmth. Add the meat to the pot and cook dinner till browned on all sides, about 8 minutes. Take away the meat from the pot and set it apart.
Add the diced onion to the pot and sauté till it is softened, about 5 minutes. Add the minced garlic and sauté for one more minute.
Pour within the beef broth and crimson wine, and stir within the tomato paste and dried thyme. Add the browned beef again to the pot and convey the combination to a simmer.
Cut back the warmth to low, cowl the pot, and let the stew simmer for 1 hour.
Add the carrots, celery, and potatoes to the pot and stir to mix. Cowl the pot once more and proceed simmering for one more hour, or till the greens and beef are tender.
Season the stew with extra salt and pepper to style, and serve sizzling.