Beef slow cooked to perfection with potatoes and vegetable in a thick, rich, hearty wine-based broth
Cut up carrots, potatoes, onions and celery. Set aside
Cut up beef chuck into 2-inch cubes and season with salt and pepper
Heat dutch oven with 1 tablespoon of vegetable oil. Once oil is warm and bubbly, bring beef to dutch oven to sear. Turn beef to make sure all sides are seared well. Do this in batches so that beef do not overlap each other in pan when searing
Bring all seared beef back to the dutch oven. Add 3-4 cups of water, red wine, bay leaf, thyme, smoked paprika, 1 tsp salt, 1/2 tsp pepper and bring to boil
After coming to a boil, bring dutch oven to medium low heat and simmer for 90 minutes. Check at the 45 minute mark on dryness. If liquid level looks very low, add 1/2 cup of water at a time
Add 1 can of whole tomatoes and sugar. Break tomatoes into halves and stir.
Add potatoes, carrots and celery. Bring dutch oven to boil and then take it to medium low heat and simmer for another 60 minutes.
Take 1/2 cup of just the liquid from the stew out and mix it with 2 tsp of cornflour. Stir to dissolve cornflour and then pour it back to the pot. Bring to boil and let it simmer for another 10-15 minutes.
Add salt and pepper to taste if desired
Serve and enjoy!