Season the beef cubes with salt and pepper. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the beef in batches, then remove and set aside.

In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.

Return the beef to the pot. Add the potatoes, thyme, Worcestershire sauce, and red wine. Pour in the beef broth and stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.

If desired, mix the flour with a little water to create a slurry. Stir it into the stew during the last 10 minutes of cooking to thicken.

Taste and adjust seasoning if necessary. Serve hot with crusty bread.