Brown the beef in olive oil over medium-high heat until seared on all sides.
Add onion and garlic, then cook until fragrant.
Stir in tomato paste, Worcestershire sauce, beef broth, thyme, paprika, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 1½ to 2 hours, until the beef is tender.
Add carrots and potatoes, then continue cooking for 30–40 minutes until the vegetables are soft.
For a thicker stew, mix flour with a little water and stir it into the pot. Simmer until thickened.
Remove bay leaves before serving.
Tips
- Use beef chuck for the most tender stew.
- Sear the beef first for deeper flavor.
- Simmer slowly for the best texture.
- Serve with crusty bread or mashed potatoes.
