Beef Chuck | Oil Garlic Cloves | Carrots Canned Tomatoes | Celery Sweet Onions | Potatoes Beef Broth | Red Wine Bay Leaf | Fresh Thyme Smoked Paprika | Sugar Salt | Pepper Cornflour
Season and sear cubed beef, in the Dutch oven. Add beef broth, garlic, red wine, bay leaf, thyme, and smoked paprika. Bring to boil. Simmer for 90 minutes.
Add 1 can of whole tomatoes (do not drain) and sugar. Break tomatoes into halves and stir. Add potatoes, onions, carrots and celery. Stir. Add water until most of the items are submerged in liquid.
Bring to a boil. Cover and simmer over medium-low heat for 45 minutes. Combine cornflour and water in a small bowl. Pour it into the pot. Bring to boil and let it simmer for another 10 minutes.