Step 1: Coat the Beef

In a large bowl, combine the flour, paprika, salt, and black pepper. Toss the beef chunks in the mixture until lightly coated on all sides.

Step 2: Sear the Beef

Heat 1 tablespoon olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.

Working in 3 batches, sear the beef until browned on all sides, about 5 minutes per batch. Add 1 tablespoon of olive oil before each new batch if needed. Transfer the browned beef to a plate.

Step 3: Cook the Vegetables

Add the remaining olive oil to the pot. Stir in the onion, bell pepper, and celery. Cook for 5 minutes until softened.

Step 4: Add Garlic and Tomato Paste

Add the garlic and tomato paste. Cook for 1 minute, stirring constantly until fragrant.

Step 5: Add the Liquids

Pour in the red wine, beef stock, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot.

Step 6: Season the Stew

Return the browned beef and any accumulated juices to the pot. Add the Italian seasoning and bay leaves.

Step 7: Simmer

Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 2 hours.

Step 8: Add Vegetables and Finish Cooking

Remove the lid and add the potatoes and carrots. Continue simmering uncovered for 1 hour, or until the vegetables are tender and the beef is fork-tender.

If needed, cook longer until the meat reaches your desired tenderness.

Step 9: Serve

Remove the bay leaves and serve hot.

For the best flavor, refrigerate the stew overnight and reheat before serving. The flavors deepen and become even richer the next day.