Pat the beef cubes dry with paper towels and season 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 5 minutes per batch. Remove browned beef and set aside.
In the same pot, add the diced onion and cook for 4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot and stir in the tomato paste, cooking for 2 minutes.
Pour in the dry red wine and scrape the bottom of the pot to deglaze, cooking until the wine is reduced by half, about 5 minutes.
Add the gluten-free beef broth, dried thyme, dried rosemary, and bay leaves. Stir to combine.
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
After simmering, add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for an additional 45 minutes, or until the vegetables and beef are tender.
In a small bowl, whisk together cornstarch and cold water until smooth.
Stir the cornstarch mixture 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.