Prepare Your Ingredients

Pat the beef cubes completely dry with paper towels, then season generously with salt and pepper. Toss them in flour until evenly coated. Chop your vegetables into uniform pieces so they cook evenly—about one-inch chunks work perfectly.

Brown the Beef

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until deeply golden. This step creates incredible flavor, so don't rush it. Transfer browned meat to a plate and set aside.

Build Your Flavor Base

Lower the heat to medium and add onions, carrots, and celery to the same pot. Cook until the onions become translucent and the vegetables start to soften, scraping up all those beautiful browned bits from the bottom. Add garlic and tomato paste, stirring constantly for about a minute until fragrant.

Bring Everything Together

Return the beef to the pot along with any accumulated juices. Pour in the beef broth and Worcestershire sauce, then add the bay leaf and thyme. Bring everything to a gentle boil, then reduce heat to low, cover, and let it simmer peacefully.

Add Potatoes and Finish

After about ninety minutes of simmering, when the beef is becoming tender, add your potatoes. Continue cooking uncovered for another thirty to forty minutes until the potatoes are fork-tender and the beef practically falls apart. Remove the bay leaf before serving.