Making Red Wine-Braised Beef Stew is a satisfying experience, and the steps are simple:

1. Sear the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Do this in batches if necessary to avoid overcrowding.

2. Sauté the Aromatics: Once the beef is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until fragrant and the onions begin to soften.

3. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any flavorful bits left from searing. Bring to a simmer and let it reduce for 5 minutes.

4. Add Tomato Paste: Stir in the tomato paste, allowing it to meld with the wine and create a thick base.

5. Return the Beef: Add the beef back into the pot, followed by the beef broth, dried thyme, and bay leaves. Stir everything together to combine.

6. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.

7. Add Vegetables: Thirty minutes before serving, add the potatoes and carrots to the stew. Season with salt and pepper, and continue to simmer until the vegetables are fork-tender.

8. Finish and Serve: Once cooked, taste the stew and adjust seasoning as needed. Remove the bay leaves before serving.

These steps will guide you toward creating a heartwarming pot of Red Wine-Braised Beef Stew with Potatoes and Carrots.