In a large bowl, toss the beef stew meat with flour until evenly coated.

Heat oil in a large pot over medium-high heat. Add the coated beef stew meat and cook until browned on all sides.

Remove the beef from the pot and set aside.

In the same pot, add the chopped onion and minced garlic. Cook until the onion is tender.

Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.

Add the browned beef back into the pot, along with the sliced carrots, diced potatoes, dried thyme, and bay leaf.

Season with salt and pepper to taste.

Bring the stew to a boil, then reduce heat to low and cover the pot.

Simmer for 30 minutes, or until the beef is tender and the vegetables are cooked through.

Remove the bay leaf before serving.

Serve the beef stew hot and enjoy!