2 pound chuck roast, sliced into 1-inch cubes
2 tbsp. all-purpose flour
seasoned with salt & pepper
2 tbsp of vegetable oil
1 large onion, diced 3 garlic cloves, minced
3 cups beef stock
1 quart red wine
two tbsp tomato paste
1 teaspoon thyme dried
4 peeled and sliced carrot chunks
4 celery stalks, peeled and cut into bits
2 peeled and cut into bits potatoes

Season the meat cubes with salt and pepper before tossing in flour until lightly covered.
In a big pot, heat the vegetable oil over medium-high heat. Cook for 8 minutes, or until the beef is browned on all sides. Take the beef out of the pot and set it aside.
Add the diced onion to the pot and cook for 5 minutes, or until softened. Cook for another minute after adding the minced garlic.
Stir in the tomato paste and dried thyme after adding the beef broth and red wine. Return the browned beef to the pot and heat to a simmer.
Reduce the heat to low, cover the pot, and set aside for 1 hour.
Stir together the carrots, celery, and potatoes in the pot. Cover and continue to cook for another hour, or until the veggies and beef are soft.
Season the stew with salt and pepper to taste, and serve immediately.