First, start by seasoning your beef stew cubes generously with salt and freshly cracked pepper. Next, dust them with flour to create a light coating.  This step is important for developing a nice crust when you sear the meat.

In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef in batches to avoid overcrowding.  Sear each piece until browned on all sides—about 4 minutes per side. This caramelization brings out the flavors.

Remove the meat and set it aside. In the same pot, lower the heat to medium and add the diced onions, leeks, and minced garlic.  Cook until the onions become translucent and fragrant, roughly 5-7 minutes.

Now it’s time to throw in the carrots and chopped tomatoes along with the concentrated tomato paste. Stir for a few minutes to combine. The paste will deepen the flavor profile.

Pour in the red wine, scraping the bottom of the pot to release all those flavorful brown bits. Let the wine simmer for about 2-3 minutes until it reduces slightly.

Return the seared beef to the pot along with any juices. Add the beef broth and bay leaves. Ensure the meat is submerged but not crowded.

Bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours.  Check occasionally and add more broth if necessary.

After a couple of hours, taste your stew. Adjust the seasoning with more salt and pepper as needed. Feel free to let it cook longer if you want even more tender beef.