Prepare the Ingredients: Cut the beef into cubes and chop the vegetables.

Brown the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.

Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, celery, and mushrooms. Cook for about 5-7 minutes until softened.

Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for about 5 minutes.

Add the Beef Back: Return the browned beef to the pot, along with any juices that have collected.

Add Broth and Seasonings: Stir in the beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Bring to a boil.

Simmer: Reduce the heat to low, cover, and let the stew simmer for about 2 hours. Stir occasionally.

Check for Tenderness: The beef should be tender and flavorful. If not, continue to simmer for an additional 30 minutes.

Adjust Seasoning: Taste and adjust salt and pepper as needed.

Rest Before Serving: Remove from heat and let the stew sit for 10-15 minutes before serving. This allows the flavors to meld.