Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches (to avoid overcrowding) and brown them on all sides. This step adds depth of flavor to your stew. Once browned, remove the beef from the pot and set it aside.

In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until they soften. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. This step enhances the flavor of the stew. Let the wine simmer for a few minutes to reduce slightly.

Return the browned beef to the pot, along with the beef broth, diced tomatoes (with juice), tomato paste, oregano, thyme, bay leaves, salt, and pepper. Stir to combine.

Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, stirring occasionally. The beef should be tender and the flavors well blended.

Once cooked, taste and adjust seasoning if needed. Discard the bay leaves before serving. Garnish with fresh parsley for a pop of color.

Vegetarian Option: Substitute beef with hearty vegetables like mushrooms, eggplant, and zucchini, and use vegetable broth instead.

Slow Cooker Method: After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours.

Gluten-Free: Ensure the broth and wine are gluten-free. This dish naturally is gluten-free if made with the right ingredients.