Marinate the trimmed meat in a resealable bag with the Italian dressing for about 1/2 hour in the fridge. Next, discard marinade.
Transfer beef to a large stockpot, Brown the stew meat and onion over medium heat.
Add the remaining vegetables and soften with a wooden spoon for a minute. Add the tomatoes, bay leaves, the wine and broth and stir until mixed.
Season with a teaspoon of salt and pepper.
Bring the stew to medium high heat, almost to a boil, then lower the heat. Continue to simmer on low heat for two hours covered.
Garnish with a sprig of fresh thyme leaves and serve.