1. Season the Wagyu beef stew meat with salt and pepper.

2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

3. Add the beef to the pot and sear on all sides until browned. This will lock in the juices and give the stew a deeper flavor. Remove the beef from the pot and set it aside.

4. In the same pot, add the chopped onion and cook until softened, about 5 minutes.

5. Add the minced garlic and tomato paste, stirring to combine. Cook for another 1-2 minutes until the garlic is fragrant.

6. Pour the red wine into the pot, scraping the bottom to loosen any browned bits. Bring the wine to a simmer and let it reduce by half. This will burn off the alcohol and concentrate the flavors.

7. Return the browned beef to the pot, and add the beef broth, bay leaves, and dried thyme.

8. Cover the pot and reduce the heat to low. Let the stew simmer for about 1.5 hours, or until the beef is tender.

9. Add the carrots, celery, and potatoes to the pot, stirring to combine. Cover and continue simmering for another 30-40 minutes, or until the vegetables are tender.

10. Before serving, remove the bay leaves and check the seasoning. Add more salt and pepper if needed.

11. Ladle the stew into bowls and garnish with fresh parsley. Enjoy your hearty and flavorful organic grass-fed Wagyu beef stew with red wine!