Ingredients
2 tablespoons vegetable oil
1 kg beef chuck, cut into chunks
3 cups beef broth
3 large carrots, sliced
3 medium potatoes, diced
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons tomato paste
Salt and pepper to taste
Method
1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef chunks and cook until browned on all sides.
2. Stir in the chopped onion and minced garlic. Cook until the onion softens.
3. Pour in the beef broth, adding the carrots, potatoes, and dried thyme. Mix well.
4. Add the tomato paste, then season with salt and pepper. Bring the stew to a boil.
5. Reduce the heat to low, cover, and simmer for about 2 hours until the beef is tender.
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