1. Sauté the Vegetables:
   • In the same pot, add the remaining olive oil.
   • Sauté onions, garlic, carrots, and celery until softened, about 5 minutes.
2. Deglaze the Pot:
   • Add the red wine (if using) to deglaze the pan, scraping up browned bits from the bottom.
3. Build the Stew:
   • Return the beef to the pot. Stir in tomato paste, thyme, rosemary, and bay leaves.
   • Sprinkle in the flour and stir well.
   • Pour in beef broth and bring to a boil.
4. Simmer:
   • Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
5. Add Potatoes:
   • After 2 hours, add diced potatoes. Simmer uncovered for another 30 minutes or until potatoes are tender.
6. Season and Serve:
   • Season with salt and pepper. Remove bay leaves.
   • Garnish with fresh parsley before serving.

Recipe Variations

• Vegetarian Option: Replace beef with mushrooms and use vegetable broth.
• Spicy Kick: Add a chopped chili or a teaspoon of red pepper flakes.
• Slow Cooker Version: Combine all ingredients in a slow cooker and cook on low for 7-8 hours.