In a large stockpot, heat the olive oil over medium heat.

Ina large bowl, top the meat with the Kosher salt and pepper. Let meat sit, covered, for 1o minutes.

In batches, add the steak to the hot oil. Sear the meat, stirring it in the pot, until evenly browned. This will take between 5-7 minutes per batch. Transfer meat to a large bowl and set aside.

Once the meat is browned, add the onions, carrots, and celery to the hot oil. With a wooden spoon, stairs the vegetables occasionally until they are tender, about 4-5 minutes.

Stir the garlic and mushrooms into the veggies in the pot and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Don't let the garlic burn.

Whisk the flour into the pot with the veggies. Thens air in the tomato past until everything is lightly browned, about 1 minute. Slowly stir in the wine, scraping up any browned bit from the bottom of the pot.

Stir in the beef broth, fresh thyme, bay leaves, and steak chunks. Bring the pot to a boil and reduce to a simmer. Cook for 30-40 minutes, until the beef is fork tender. Then stir in the sweet potatoes.

Simmer everything for another 30-40 minutes, or until the potatoes are soft. If the stew thickens too much, add more broth. Remove the fresh thyme and bay leaves and serve immediately. Season with salt and pepper to taste.