✓ Place the beef in a large bowl and season generously with salt and black pepper.

✓ Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding, searing for about 3 minutes on each side until golden brown. Remove from the pot and set aside.

✓ In the same pot, reduce the heat to medium-low and add 2 tablespoons of olive oil. Sauté the chopped onion for 5 minutes or until softened but not caramelized.

✓ Stir in the minced garlic and fresh (or dried) thyme leaves; cook for another minute, ensuring you don’t burn it.

✓ Pour in the beef broth and scrape any browned bits from the bottom of the pot to deglaze. Bring to a simmer.

✓ Return the seared beef to the pot along with the sliced carrots, cubed potatoes, tomato paste, and bay leaves. Stir well to combine.

✓ Cover the pot and transfer it to an oven preheated to 300°F (150°C). Cook for about 2 hours or until the meat is very tender and the vegetables are fully cooked but still hold their shape.

✓ Taste and adjust seasoning if needed; a little extra salt or pepper can make all the difference.