Add 2 tablespoons of oil to a large pot and heat it over medium-high heat. When the oil is rippling add the beef, split into two batches. Carefully place half of the beef cubes into the hot oil without overcrowding the pot. You want to sauté the pieces until they brown, not steam , overcrowding will release too much liquid.

Let the beef develop a deep brown crust on all sides, turning the pieces as needed. A fond (brown bits) will form on the bottom of the pot, this will add rich flavor to the sauce. Remove the browned beef and repeat with the remaining cubes.

Crush the garlic and add it to the pot with the seared beef. Stir briefly until fragrant.

Bloom the saffron by soaking it in 1 tablespoon of hot water. Add the saffron water and tomato paste (or homemade tomato sauce) to the beef. Stir well to coat the meat with the sauce using a wooden spoon.

Pour in the red wine, scraping the bottom of the pot to loosen all the flavorful browned bits. Reduce the heat, add brown sugar, salt, and pepper.

Let the wine cook down for a few minutes, until it has evaporated slightly. Then pour in the beef broth.

Add two bay leaves. Cover the pot with a lid and let the stew simmer gently over low heat for about 1 hour.

After 1 hour, check the stew if meat is tender. Taste and adjust seasoning with salt and freshly ground pepper. If the sauce is too thick, add a little more broth. If you want a richer flavor, stir in a bit more tomato paste. You can also cook at a simmer, uncovered, until the sauce thickens slightly.