In a large pot, brown the beef stew meat over medium heat.

Add the onion and garlic, sautéing until softened.

Stir in the tomato paste, thyme, and bay leaf.

Pour in the red wine, scraping up any browned bits from the bottom of the pot.

Add the beef broth, carrots, and potatoes.

Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the meat is tender.

Season with salt and pepper to taste.

Serve in hollowed-out bread bowls for a spooky cauldron effect.