Pat the beef dry and season with salt and pepper.
Heat oil and sear beef in batches until browned; set aside.
Sauté onion and garlic with vinegar to deglaze the pot.
Add tomato paste; stir in and cook 1 minute more.
Return beef to pot and sprinkle with arrowroot/flour; mix well.
Add wine, broth, thyme, and bay leaves; simmer 1 hour.
Add potatoes, carrots, and celery; simmer 25–30 mins more. <
Id=”instruction-step-8″>8. Remove bay leaves, taste and adjust seasoning. <
Id=”instruction-step-9″>9. Garnish with fresh thyme and serve hot.
