Begin by patting the beef stew meat dry with paper towels. Season the beef with kosher salt and freshly ground black pepper.

In a large Dutch oven, heat extra virgin olive oil over medium-high heat. Add the beef in a single layer, searing for about 2-3 minutes on each side until golden brown.

In the same pot, add diced yellow onion and minced garlic, sautéing for 3-4 minutes. Deglaze with red wine vinegar and add tomato paste.

Return the seared beef to the pot and sprinkle with arrowroot powder, stirring to combine.

Pour in red wine and beef broth, add dried thyme and bay leaves, bringing to a boil. Reduce heat to low, cover, and simmer for about 1 hour.

Stir in the baby white potatoes, sliced carrots, and chopped celery. Cover and cook for an additional 20-30 minutes until vegetables are tender.

Remove bay leaves, taste and adjust seasoning. Ladle into bowls and garnish with fresh thyme.