Pat beef cubes dry and season generously with salt and pepper. Chop onions, slice carrots, dice potatoes, and mince garlic. Have your broth and tomato paste measured and ready.

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown beef in batches so pieces sear rather than steam, about 2–3 minutes per side. Remove browned beef and set aside.

Reduce heat to medium. Add the remaining tablespoon of olive oil if needed. Sauté onions until soft and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Stir in carrots and potatoes and cook 2–3 minutes to begin softening and to coat with flavors.

Return browned beef to the pot with the vegetables. Add bay leaves and thyme.

Pour in 6 cups beef broth to cover the meat and vegetables. Scrape any browned bits from the bottom of the pot — that’s concentrated flavor.

Stir in 2 tablespoons tomato paste until fully blended into the broth. Bring mixture to a gentle simmer.

Reduce heat to low, cover, and simmer 1½–2 hours, or until beef is fork-tender and vegetables are cooked through. Check after 1 hour and skim any excess fat if needed.

Remove bay leaves. Taste and adjust with salt and pepper. If the flavor tastes flat, a teaspoon of Worcestershire sauce or a splash of vinegar brightens the stew.

Ladle into bowls and garnish with chopped parsley if desired.