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2 pounds (900g) beef stew meat (chuck or round), cut into 1 1/2-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 can (14.5 oz) diced tomatoes (with juices)
2 large carrots, peeled and sliced
2 potatoes, peeled and cut into cubes
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley (optional, for garnish)
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in batches (don’t overcrowd) and brown on all sides for about 5-7 minutes. Remove the browned beef and set it aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken and develop flavor.
Pour in the beef broth while stirring to loosen any browned bits from the bottom of the pot. Stir in the diced tomatoes with their juices.
Return the browned beef to the pot along with Worcestershire sauce, dried thyme, rosemary, and the bay leaf. Season with salt and pepper to taste.
Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer gently for 1 1/2 hours, stirring occasionally, until the beef becomes tender.
After 1 1/2 hours, add the sliced carrots and cubed potatoes to the pot. Stir to combine, and continue to simmer for another 30 minutes or until the vegetables are tender and the beef is fork-tender.
Remove the bay leaf and adjust the seasoning with more salt and pepper if needed. Ladle the stew into bowls and garnish with fresh parsley, if desired.