7 tablespoons Olive oil
2.5 pounds stew beef
salt
salt
1 quart beef stock
1 onion, quartered
2 bay leaves
3 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon coarse black pepper
2 cups dry red wine
2.5 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
2 tablespoons rosemary, finely chopped