Cut the meat into regular cubes of about 2 cm per side. Cover the bottom of a large pot with olive oil. Add two cloves of garlic and heat the oil, then add the meat and brown it over medium-high heat on all sides, stirring to brown it evenly.

When the meat has absorbed all the liquid it will release, pour in the red wine. Let it reduce on medium-high heat, then add the peeled tomatoes, rinse the jar with the hot water and pour it into the pot as well.

Peel the potatoes, cut them into regular chinks and add them into the stew.

Season with salt and pepper and bring to a simmer. Cook over low heat, covered, checking from time to time to be sure that there is still enough liquid in the pot. Simmer for at least an hour.

Serve immediately with some fresh thyme, or let the stew aside for the next day, when it will be even better, once warmed.