- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides. Remove and set aside.
- In the same pot, sauté onion until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1–2 minutes.
- Return beef to the pot and add carrots, diced potatoes, beef broth, thyme, paprika, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until beef is tender.
- If a thicker stew is desired, mix flour with a little water and stir into the stew.
- Add peas in the last 10 minutes of cooking.
- Meanwhile, boil potatoes for mashed potatoes until soft (15–20 minutes).
- Drain and mash potatoes with butter, milk, salt, and pepper until creamy.
- Serve beef stew hot over a bed of mashed potatoes.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 servings
