Directions

1. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
3. Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
5. Whisk in flour and tomato paste until lightly browned, about 1 minute.
6. Stir in wine, scraping any browned bits from the bottom of the stockpot.
7. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
8. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
9. Serve immediately.