Easy Beef Stew

In a large pot or Dutch oven, heat the oil over medium-high heat. Arrange the beef in the pot, in a single layer. Season with salt and pepper to taste. Cook, stirring occasionally, until the beef begins to brown, about 4 to 5 minutes. Add the onion, celery, and carrots, and continue to cook, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Stir in the garlic and cook until it becomes fragrant, about 30 seconds. Add the red wine and cook, stirring, until almost all of the wine has evaporated. Add the potatoes, beef broth, Worcestershire sauce, and fresh thyme. Bring the mixture to a boil then cover the pot with a lid and reduce the heat to low. Continue to cook, stirring occasionally, until the beef is tender, about 1 to 2 hours.

Remove and discard the thyme stems. In a small bowl, whisk together the cornstarch and water. Pour the cornstarch slurry into the stew and mix well. Continue to cook, stirring, until the liquid has thickened, about 1 minute. Season with salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 3 days.