In a large pot over medium heat, brown the beef stew meat until evenly seared.

Add chopped onion and minced garlic; sauté until softened.

Stir in tomato paste, dried thyme, and cook briefly to release flavors.

Deglaze the pot with red wine, scraping up any browned bits.

Add beef broth along with carrots and potatoes; mix well.

Bring to a boil then reduce heat to low. Let simmer uncovered for 1.5 to 2 hours until meat is tender.

Season with salt and pepper before serving in hollowed-out bread bowls.