Heat oil over medium-high heat. Add meat and onions. Cook until meat has browned slightly. Add carrot, celery, potato, garlic, thyme and bay leaves. Sauté briefly and once the heat has returned to the pan, add wine. Add tomato paste and diced tomatoes; simmer gently until almost all liquid has evaporated. Sprinkle flour over top and mix well. Turn off the heat and add 1 cup of the stock a little at a time, mixing well after each addition. Once the stock is incorporated evenly throughout, turn heat back on and cook, stirring constantly, until it thickens. Add additional stock if you’d like it to be thinner. Remove bay leaves before serving. Serves 4.