• 2 tablespoons (30ml) vegetable oil 
• 2 pounds (900g) boneless beef stewing meat, cut into 1-inch cubes
• 2 cups (475ml) red wine (water can be substituted)
• 2 cups (475ml) beef stock
• ½ teaspoon (2.5ml) kosher salt
• ½ teaspoon (2.5ml) ground black pepper
• 1 tablespoon (15ml) tomato paste
• 3 medium carrots, cut into 1-inch (2.5cm) pieces
• 3 large unpeeled potato, cut into 1½-inch (3.8cm) pieces
• 1 medium stalk celery, cut into 1-inch (2.5cm) pieces
• 1 medium onion, chopped into 1-inch (2.5cm) pieces
• 1 dried bay leaf
• ½ cup (120ml) cold water
• 3 tablespoons (45ml) cornstarch
  

In a large 4-quart (4L) Dutch oven, heat oil over medium heat and add stewing beef and cook till brown on all sides.  Add tomato paste and stir until combined.

Add wine and broth to the pot. Season with salt and pepper, and bay leaf.  Heat to boiling then reduce heat to low. Cover and simmer for 1 ½ to 2 hours until beef is almost tender. 

Add carrots, potatoes, celery and onion. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf. 

Add water and cornstarch to a covered jar, shake until combined and stir into the stew and simmer till thick.  Garnish with fresh parsley.