Steps

• Begin by browning the beef. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear each side until brown, which typically takes about 5–7 minutes.
• Remove the beef from the pot and set aside. In the same pot, add chopped onions and garlic. Sauté until softened and fragrant, about 3 minutes.
• Stir in tomato paste, thyme, and bay leaf. Cook for an additional 2 minutes, allowing the tomato paste to dissolve and mingle with the other ingredients.
• Return the beef to the pot and pour in the beef broth, scraping up any browned bits from the bottom. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, covered, for 1.5 hours.
• Add the carrots and potatoes to the pot, ensuring they're submerged in the broth. Cover and continue to simmer for another 30–40 minutes, or until the vegetables are tender.
• Before serving, remove the bay leaf and taste the stew. Adjust seasoning with salt and pepper as desired. Optionally, garnish with freshly chopped parsley.