Pat the beef cubes dry with paper towels and season them with salt and black pepper.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes in batches, browning them on all sides for about 4-5 minutes per batch. Remove browned beef and set aside.
In the same pot, add diced onion and cook for 4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot and stir in tomato paste, cooking for 2 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3 minutes to reduce slightly.
Add the gluten-free beef broth, dried thyme, dried rosemary, and bay leaves. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 1 hour 45 minutes, stirring occasionally.
After 1 hour 45 minutes, add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for another 45 minutes until vegetables and beef are tender.
In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
Stir the cornstarch slurry into the stew and cook uncovered for 5-7 minutes until the stew thickens.
Remove bay leaves and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with chopped fresh parsley.