Heat half the oil in a flameproof casserole dish over a high heat. Add the beef and cook for 2–3 minutes until golden, then remove from the pan and set aside. Add the remaining oil and cook the onion, carrot and celery for 5 minutes until softened.
Stir in the tomato purée, flour and thyme, then pour in the wine and cook for 2–3 minutes until reduced by half. Add the stock and simmer for 15 minutes, then return the meat to the pan.
Arrange the garlic bread slices on top of the stew, then cook under a preheated hot grill for 3 minutes until the bread is golden and crisp.