Preparation:

Step 1: Prepare the ingredients

Before starting, make sure all your ingredients are prepared. Cut the beef into chunks, chop the onion, mince the garlic, slice the mushrooms and carrots, and cube the potatoes. Preparing everything in advance ensures the cooking process runs smoothly and efficiently.

Step 2: Brown the beef

In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the beef chunks in batches. Avoid overcrowding the pan, as this will prevent the meat from browning properly. Brown the beef on all sides, which will take about 4-5 minutes per batch. Browning the meat caramelizes its surface, adding depth to the flavor of the stew. Once browned, remove the beef from the pot and set it aside.

Step 3: Sauté the aromatics

In the same pot, add a bit more olive oil if necessary and sauté the chopped onion and minced garlic until the onion becomes translucent and soft, about 5 minutes. Stir frequently to avoid burning the garlic. The sautéed onion and garlic form the flavor base for the stew.

Step 4: Add the vegetables

Next, add the sliced mushrooms, carrots, and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally to combine all the flavors. The mushrooms will release their moisture, adding a savory depth to the dish.

Step 5: Stir in tomato paste

Once the vegetables are slightly softened, stir in the tomato paste. Cook for about 2 minutes, allowing the tomato paste to caramelize slightly. This step adds a rich, concentrated flavor to the stew, giving it a deeper color and a more robust taste.

Step 6: Add liquids and herbs

Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor is concentrated). Add the bay leaf and dried thyme, then return the browned beef chunks to the pot. Stir everything together to ensure the beef is submerged in the liquid.

Step 7: Simmer the stew

Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables are fully cooked. Stir occasionally to ensure the stew doesn’t stick to the bottom of the pot.

Step 8: Final seasoning

Once the stew is done cooking, taste it and adjust the seasoning with salt and pepper as needed. The beef should be tender, and the broth should be thick and flavorful. Remove the bay leaf before serving.

Step 9: Garnish and serve

Before serving, garnish the stew with freshly chopped parsley. Serve hot, preferably with a side of crusty bread to soak up the delicious broth.