Instructions:
In a large bowl, toss beef stew meat with flour, salt, and pepper until evenly coated.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.
In the same pot, add chopped onion and garlic. Sauté until softened and fragrant.
Stir in tomato paste and cook for 1–2 minutes.
Return the beef to the pot and add beef broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
Add carrots and potatoes to the stew. Continue simmering for another 30–40 minutes, or until vegetables are tender and beef is fall-apart tender.
Adjust seasoning with salt and pepper to taste. Remove bay leaf before serving.
Enjoy!
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