In a large dutch oven or other oven safe pot, heat 2 tbs olive oil over medium to medium high heat. When the oil is hot, season the beef with salt and pepper. Add the beef to the pot and sear over medium high heat until each side is golden brown. Add the butter.  Then add the carrots, celery and onions. Let the vegetables cook until they start to soften. Add the pressed garlic and bay leaf while you cook the Veggies. Add the flour, and stir to dissolve it. Then add the wine. Stir with a wooden spoon, making sure to get all the bits off the bottom. Bring the wine to a simmer and then add the beef broth and thyme. Bake in a 350 degree oven for an hour covered. Add the potatoes and mushrooms and stir and bake covered for another hour to hour and a half or until the beef is tender and the potatoes are cooked through. Remove from the oven and let stand for at least 5 minutes prior to serving.