Salt

Chop Tomatoes reserving the juice. Cut beef in 2" cubes, rinse and pat dry. Heat oil in large heavy pot or dutch oven over medium-high heat. Roll beef in flour and brown beef on all sides (work in batches as needed) - about 10 minutes per batch. Set aside.

In same pot, saute garlic and yellow onions for 5 minutes. Pour in wine and stir, scraping any brown bits off the bottom, until wine begins to boil. Stir in tomatoes, with their juice, paste, Worcetershire sauce, bay leaves, oregano, thyme, salt and pepper - bring to a boil. Reduce heat to low and add beef and juices to the sauce. Simmer, covered, for 1.5 hour, stirring occasionally.

Stir white onions, carrots and celery into the stew. Cover and cook another 30 minutes. Uncover and cook and additional 30 minutes. Remove bay leaves and taste. Add salt and pepper as desired. Serve.