In a large pot over medium heat, add a splash of oil and heat until shimmering. Add your beef stew meat in a single layer, browning on all sides for about 8–10 minutes until golden brown. Transfer the beef to a plate and set aside.

In the same pot, add diced onion and minced garlic, stirring frequently for 3–5 minutes until softened and fragrant.

Stir in the tomato paste along with dried thyme and bay leaf, cooking for an additional 2–3 minutes.

Pour in the red wine and let it bubble for a minute while deglazing the pot. Simmer for about 2 minutes until it reduces slightly.

Return the browned beef to the pot, pour in the beef broth, followed by diced carrots and cubed potatoes. Stir well to combine.

Once boiling, reduce heat to low and cover the pot. Let simmer uncovered for about 90–120 minutes, stirring occasionally.

After the simmering time, taste and adjust with salt and pepper as desired. For a thicker texture, mash a few potato chunks into the broth.

Ladle the hot stew into hollowed-out bread bowls for serving.