Begin by placing your beef chuck in a large bowl and coating it evenly with half a cup of flour. Set the beef aside for about 10 minutes while you prepare your cooking equipment.

Heat a heavy-bottom stockpot over medium-high heat and add two tablespoons of vegetable oil. Carefully add the floured beef to the pot, cooking for 6-8 minutes until browned on all sides. Remove and set aside.

Add the diced onion to the same pot and sauté for about 5 minutes until soft and translucent.

Return the browned beef to the pot and stir in one cup of beef broth, eight ounces of tomato sauce, and half a cup of red wine. Add Worcestershire sauce, salt, and thyme. Bring to a gentle boil.

Once boiling, reduce the heat to low and cover. Let the stew simmer for 45-60 minutes, stirring occasionally.

Incorporate three sliced carrots into the stew, cover again, and continue simmering for an additional 45 minutes.

If using a slow cooker, brown the beef and onions as instructed, transfer to the slow cooker with vegetables and liquids, and set to low for 8-10 hours.

Peel and cube the potatoes. Boil them with one peeled garlic clove for 10-15 minutes until fork-tender. Mix in butter, milk, salt, and thyme until smooth and creamy.

Shape the mashed potatoes into ghostly forms atop your warmed stew before serving.