Begin by patting your beef stew meat dry with paper towels, ensuring a better sear. Generously season the meat with kosher salt and freshly cracked black pepper.

In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the seasoned beef in batches and sear each side for about 2-3 minutes until deeply golden brown.

In the same pot, reduce heat to medium and add the chopped onion, stirring for about 3-4 minutes until softened. Add minced garlic and sauté for another minute until fragrant. Pour in red wine vinegar to deglaze the pot.

Return the seared beef to the pot and sprinkle flour over it, stirring well to coat the meat. Combine thoroughly, allowing flour to mix with the juices for about 2 minutes.

Pour in the red wine and beef broth, adding dried thyme and bay leaves, stirring to incorporate. Bring to a boil, reduce heat to low, cover, and simmer gently for 1 hour.

After an hour, add the baby potatoes, sliced carrots, and diced celery. Stir gently to combine, ensuring vegetables are submerged in the broth. Cover and simmer for an additional 20-30 minutes.

Once tender, remove from heat and discard bay leaves. Garnish with fresh thyme if desired and serve hot.