2-3 tbsp olive oil
1 lb stew beef, cut into 1-inch chunks
1 large onion, coarsely chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp dried thyme
2 bay leaves
1 tbsp brown sugar
1 tbsp Worcestershire sauce
6 cups beef stock
2 cups carrots, cut into 1/2 inch chunks (about 6 medium)
4 cups cubed red potatoes (about 10 small)
1 tsp salt
ground black pepper
2 tbsp flour

Heat oil in a dutch oven over medium-high heat. Season beef with salt and brown on all sides. Add onion and cook for a couple minutes, then add garlic and cook another minute. Add tomato paste, thyme, bay leaves, brown sugar, Worcestershire sauce, and beef stock. Stir to combine and bring to a boil. Reduce heat, cover, and simmer for about an hour.

Add the carrots and potatoes and simmer, uncovered, until very tender, about 40 minutes. Taste the broth and add salt and pepper as necessary. To thicken the broth, mix flour with about 1/2 cup water and stir into the stew. Bring to a boil and cook until thickened.

Serve over toasted crusty bread.

Makes 4-6 servings