Begin by patting the beef cubes completely dry with paper towels – this crucial step ensures a beautiful brown crust. Season generously with salt and pepper, allowing the meat to come to room temperature.
Heat olive oil in a heavy-bottomed Dutch oven until it shimmers. Working in batches, sear the beef until deeply browned on all sides – about 4-5 minutes per batch. Listen for that satisfying sizzle that signals proper caramelization. Transfer the browned meat to a plate.
In the same pot, add onions, carrots, and celery to the flavorful fond. Cook until the onions turn translucent and begin to caramelize at the edges, about 5-7 minutes. Add garlic and cook until fragrant, releasing its sweet aroma.
Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly. This will help create a silky-smooth sauce. Add tomato paste and cook until it darkens slightly, intensifying its flavor.
Pour in the wine, scraping the bottom of the pot to release all those precious browned bits. Let it reduce by half, watching as the alcohol cooks off and the flavors concentrate.
Return the beef to the pot along with any accumulated juices. Add beef stock, bay leaves, and thyme. Bring to a gentle simmer, then cover and transfer to a 325°F oven.
After 2 hours, add the potatoes. Continue cooking for another 30-45 minutes, until the beef yields easily to a fork and the potatoes are tender. The sauce should coat the back of a spoon beautifully.
