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Season the beef with salt and pepper.
Heat the avocado oil in a large pot or dutch oven over medium-high heat.
Brown the beef on all sides, about 5 minutes per batch.
Remove the beef from the pot and set aside.
Add the onion to the pot and cook for 5 minutes, until translucent.
Add the garlic and tomato paste and cook for 1 minute.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the beef stock, bay leaf, and thyme.
Return the beef and any accumulated juices to the pot.
Bring to a boil, then reduce heat and simmer for 1.5 hours.
Add the carrots and continue simmering for 30 minutes, until the beef and carrots are tender.