-
In a bowl, season beef with salt and pepper then dredge in flour. Remove any excess flour then pan fry seasoned beef in hot oil until lightly brown.
-
Add in the onions and garlic until fragrant and onions become translucent.
-
Add celery, potatoes, carrots, bay leaf and tomato paste. Cook and stir frequently until the mixture is covered and well blended with tomato paste. Add the stock and thyme.
-
Bring to a boil and let it boil for 3-5 more minutes and put into a simmering stage for another 2-3 hours. Make sure you put the lid on and stir occasionally.
-
After 1 ½ hours, pour in the red wine. For extra color and extra kick in taste, put chili or paprika powder. Keep cooking in a simmering stage for another hour and half until the beef is tender.