In a large dutch oven or sauce pan, heat 2 tbsp avocado oil.

In a bowl, toss meat in arrowroot powder to coat.

Add onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften.

Add in paprika, salt, pepper, thyme and bay leaves. You can throw the entire sprigs of thyme in if using fresh, the herbs will fall off the stem as they cook.

Once fragrant, add meat to pan and saute until browned on all sides.

Add in beef broth and red wine, scraping the bottom of the pan to get the browned bits off.

Stir in tomato paste, and once combined, add in potatoes.

Heat over medium-low heat for 55-60 minutes or until veggies are fork tender.

After cooked through, make a slurry with arrowroot powder and water in a separate bowl, then pour into beef stew. This will help thicken.

Turn off heat and stir, let sit for ten minutes before serving.