Steps

• Start by patting the beef cubes dry with a paper towel to ensure they brown properly. Season them with salt and pepper. In your heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef in batches to avoid overcrowding, ensuring a golden brown crust forms on all sides. Once browned, remove the beef and set aside.
• In the same pot, lower the heat to medium and add the chopped onion. Sauté until it becomes translucent and fragrant, about 5 minutes. Stir in the garlic and cook for an additional minute.
• Sprinkle the flour over the onions and garlic, stirring for a couple of minutes to form a roux. Slowly add the beef broth while continuously stirring to prevent lumps from forming. Bring the mixture to a gentle simmer.
• Return the browned beef to the pot. Add the carrots, potatoes, thyme, and additional salt and pepper. Stir well to combine all ingredients.
• Cover the pot and reduce the heat to low. Let the stew simmer for about 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.