Heat a cooking pot and pour-in olive oil.

Sauté onion until soft and add dried thyme then put-in beef and cook for 5 minutes.

Pour-in red wine and bring to a boil.

Pour-in the beef stock and simmer until the beef becomes tender. This can be done using the following methods:

Slow cook for 4 to 5 hours using a Crockpot; Cooking in low heat using stovetop or burner; note that 2 to 2 1/2 hours is the average time to tenderize the meat and try to add water as needed; If you don’t have the time, you may pressure cook the meat for 40 minutes.

Add the carrots and celery then cook until the vegetables are tender.

Transfer to a serving plate then serve.