- 2 pounds beef stew meat, cubed
- 2 tbsp olive oil
- 1 large chopped onion
- 3 minced garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 can diced tomatoes with juices
- 2 sliced carrots
- 2 cubed potatoes
- 2 tbsp Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- salt and black pepper
- fresh parsley for garnish
Heat the olive oil in a heavy pot over medium‑high heat. Add the beef in batches and brown it evenly, creating deep flavor.
Remove the browned beef and set it aside. Add more oil, then sauté the chopped onion until softened. Stir frequently to prevent burning and ensure even cooking.
Add the minced garlic and cook briefly until fragrant. Stir in the tomato paste and let it darken slightly, developing richness and intensifying the stew’s overall depth.
Pour in the beef broth while scraping the pot bottom to release flavorful browned bits. Add the diced tomatoes with their juices, stirring thoroughly to combine everything.
Return the browned beef to the pot. Add Worcestershire sauce, thyme, rosemary, and the bay leaf. Season generously with salt and freshly ground black pepper.
Bring the mixture to a boil, then reduce heat and cover. Simmer gently for ninety minutes, stirring occasionally, allowing the beef to become tender and flavorful.
Add sliced carrots and cubed potatoes. Stir well and continue simmering until vegetables soften and beef becomes fork‑tender, ensuring all ingredients meld into a hearty stew.
Remove the bay leaf and adjust seasoning. Ladle the stew into warm bowls. Garnish with chopped fresh parsley and serve immediately for a comforting, satisfying meal.