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1. Prepare the meat:
Pat the stew meat dry with paper towels to ensure it browns properly. Generously season with salt and pepper.
2. Brown the meat:
In a large pot or heavy-bottomed pan, heat olive oil over medium-high heat. Add the seasoned meat in batches, ensuring not to overcrowd the pot. Brown the meat on all sides to develop deep flavors. Once browned, transfer the meat to a plate and set aside.
3. Sauté the aromatics:
In the same pot, add the diced onion and minced garlic. Sauté for about 1 minute until fragrant and translucent, stirring occasionally to avoid burning.
4. Add the vegetables:
Stir in the sliced carrots, celery, and diced potatoes. Cook for another 5 minutes to allow the vegetables to soften slightly and absorb the flavors.
5. Combine and simmer:
Return the browned meat to the pot. Add the beef broth, red wine (if using), tomato paste, bay leaves, thyme, rosemary, salt, and pepper. Stir well to combine.
6. Cook:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors are well developed.
7. Thicken (optional):
If you prefer a thicker stew, mix a small amount of all-purpose flour with water to create a slurry. Stir the slurry into the stew during the last 10 minutes of cooking, allowing it to thicken.
8. Serve and enjoy:
Remove the bay leaves before serving. Pair the hearty stew with crusty bread or serve it as a standalone meal.
Bon appétit!
