Heat the oil in a large pot. Brown the beef on all sides, then remove and set aside.

In the same pot, cook the onion, carrots, and celery until softened.

Add the garlic, tomato paste, and flour; stir for 1 minute.

Return the beef to the pot. Pour in the broth and wine.

Add the potatoes, bay leaves, thyme, salt, and pepper.

Bring to a boil, then reduce heat and simmer 1½–2 hours until the beef is tender.

Remove bay leaves and serve hot with crusty bread.