2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves
Heat the olive oil in a large storage jar or in a Dutch oven at medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Put the steak in the soup pan in portions and cook for about 6-8 minutes, stirring occasionally, until evenly golden; reserve.
Add onion, carrots and celery. Cook for about 3-4 minutes, stirring occasionally, until tender.
Add garlic and mushrooms and cook while stirring occasionally until tender and browned (about 3-4 minutes).
Stir the flour and tomato paste until lightly browned (about 1 minute).
Stir in the wine and scrape the brown pieces from the bottom of the pot.
Stir in the broth, thyme, bay leaves and steak. Bring to the boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Stir potatoes; simmer until potatoes are only tender and stew has thickened, about 20 minutes. Remove and discard thyme branches and bay leaves. Stir in parsley; season to taste with salt and pepper *.