Dry the surface of the beef with paper towels. Trim off any excess fat if desired. Cut into 1 1/2-inch thick cubes, then season with salt and pepper.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the beef in a single layer and work in two batches. Sear the meat until browned and caramelized. Remove from the pan and set aside
In the same large stockpot or Dutch oven, heat 1 tablespoons olive oil with onions and garlic until light brown and fragrant, then add carrots. Cook, stirring occasionally, until tender, about 4-5 minutes. Then add bay leaves, thyme and saute for 30 seconds.
Whisk in tomato paste and cornstarch, stir and cook for 1 minutes. Slowly stir in the beef stock, scraping down the bottom of the pan if needed. Add the wine and soy sauce and stir to combine. Add the browned steak, bring to a boil; then reduce heat and simmer until beef is very tender, about 30 minutes.
Stir in potato and simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme and bay leaves. Stir in dried parsley; season with salt, pepper and a pinch of sugar to taste.
Serve in bowls sprinkled with chopped green onions or parsley and a side of crusty bread.