Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

Add the beef chunks in batches, making sure not to overcrowd the pot. Sear the beef until it’s nicely browned on all sides. This step is key for building flavor.

Once browned, remove the beef and set it aside.

In the same pot, add the remaining 1 tablespoon of olive oil.

Add the diced onion and minced garlic. Sauté for about 3 minutes or until the onions are soft and fragrant.

Stir in the tomato paste and cook for another minute to deepen the flavor.

Return the browned beef to the pot, along with any juices.

Add the carrots, potatoes, beef broth, Worcestershire sauce, and dried thyme.

Toss in the bay leaf and season with salt and pepper to taste.

Bring the mixture to a simmer. Once it starts bubbling, reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours. Stir occasionally, and let the beef get tender as it slowly absorbs all those rich flavors.

If you prefer a thicker stew, mix the cornstarch with water in a small bowl to create a slurry.

Gradually stir the slurry into the stew and continue to cook for another 10 minutes, allowing the sauce to thicken.

Once the beef is tender and the vegetables are soft, taste and adjust the seasoning if necessary. Remove the bay leaf before serving.

Ladle the stew into bowls, and you’re ready to enjoy the ultimate comfort food!