– 2 lbs beef chuck, cut into cubes – 4 cups beef broth – 3 carrots, sliced – 3 potatoes, diced – 1 onion, chopped – 2 cloves garlic, minced – 2 tbsp tomato paste – 2 tbsp flour – 2 tbsp olive oil – 1 tsp thyme – 1 bay leaf – Salt and pepper to taste
Heat olive oil in a pot, then brown beef cubes on all sides for a rich flavor and better texture. Remove beef and set aside.
In the same pot, sauté onions and garlic until fragrant and translucent to build a savory base for the stew.
Sprinkle flour over onions and stir well to thicken the stew, then add tomato paste for depth and a slight tang.
Return beef to the pot, add beef broth, thyme, and bay leaf. Simmer for 1.5 hours until beef is tender and flavors meld.
Add carrots and potatoes, cook for 30 more minutes. Season with salt and pepper, then serve hot for a comforting meal.