Pat beef dry and cut into roughly 1½–2 inch chunks. Salt lightly.

Peel and slice carrots; dice potatoes into uniform pieces so they cook evenly.

Chop onion and mince garlic. Measure out herbs and liquids.

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

Brown the beef in batches, 3–4 minutes per side, without crowding the pan. Transfer browned pieces to a plate.

Reduce heat to medium. Add the chopped onion to the pot and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook for 1 minute to deepen its flavor.

Pour in the beef broth and optional stout, scraping the bottom to lift any browned bits. Return the beef to the pot.

Add thyme and rosemary. Bring to a gentle simmer, cover partially, and let cook for about 1 to 1.5 hours, or until the beef begins to get tender.

Add carrots and diced potatoes. Continue simmering, covered, another 30–40 minutes or until vegetables and beef are tender and the sauce has thickened.

Taste and adjust seasoning with salt and pepper. If the stew is too thin, remove the lid and simmer uncovered a few minutes to reduce; if it’s too thick, stir in a little extra broth.

Serve hot.