Prepare and cut all the ingredients for the recipe. Pat the beef dry with paper towels. In a pot, heat the oil and lightly sauté the garlic and onion. Add the beef and brown it.

Add the beef broth, thyme, pepper, and salt. Bring the liquid to a boil. Reduce the heat, cover the pot, and let it simmer for about 25 minutes to tenderize the meat. Add the carrots and celery and cook for 2 minutes. Add the tomato sauce and cook until the sauce is hot and the vegetables are just tender. If the sauce is too thin, let it cook a few more minutes to reduce. If it’s too thick, add more broth.

I served the stew with mashed potatoes, but you can choose your favorite side.