Before diving into cooking, do a little mise en place. Chop the onion, garlic, carrots, and celery. Peel and dice the potatoes. Having everything ready to go makes cooking a breeze. There’s nothing worse than fumbling for ingredients mid-cook!

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown them on all sides. This step normally takes around 6-8 minutes. When the meat is deep brown, remove it to a plate, and don’t forget to save those glorious brown bits at the bottom!

In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Throw in the minced garlic and cook for another minute until fragrant. The smells wafting from your pot will make you feel right at home!

Sprinkle the flour over the onions, stirring to combine. Take a moment to soak in that moment—the transformation is just beginning. This flour thickens the stew when cooking. Let it cook for 1-2 minutes until the flour is lightly browned.

Pour in the beef broth slowly, scraping the bottom of the pot to release all those delicious browned bits. Stir in the tomato paste, thyme, oregano, bay leaves, salt, and pepper. Now, it’s starting to come together.

Return the browned beef to the pot, making sure it’s nestled among the broth and spices. This isn’t just a dish; it’s a beautiful union of flavors waiting to be released.

Add the potatoes, carrots, and celery. Give it a gentle stir, ensuring everything is submerged in the broth.

Bring the stew to a gentle boil, then lower the heat, cover the pot, and let it simmer for about 1.5-2 hours. You want the beef to be fork-tender and have the flavors deepen. You can clean up now or maybe take a quick nap—your call!

Check the seasoning before serving. A dash more salt or pepper can elevate the stew. Remove the bay leaves—don’t serve those! Serve it hot, garnished with freshly chopped parsley. It’s like adding the cherry on top!