Ingredients:

2 pounds beef stew meat, cut into cubes
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 carrots, sliced
4 potatoes, diced
2 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Instructions:

Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for another 5 minutes.

Return the beef to the pot and pour in the beef broth and water. Stir in the tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.

Remove the bay leaves and season with additional salt and pepper to taste. Sprinkle with chopped fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 350 kcal | Servings: 6 servings