A hearty and flavorful stew made with tender beef, caramelized onions, carrots, and potatoes simmered in a rich broth flavored with rosemary and Worcestershire sauce.
1. Pat the stew meat dry with paper towels. Toss it in a large bowl with salt, paprika, thyme, and flour until it’s coated.
2. Heat olive oil in a Dutch oven over medium-high heat. Brown the meat in batches for 2–3 minutes per side, then set aside.
3. Add the sliced onions to the pot and cook low and slow, scraping up the brown bits until they are soft and golden.
4. Add the beef back to the pot with any juices. Stir in the stock, tomato paste, Worcestershire sauce, and rosemary sprig. Cover and simmer for 4 hours on low.
5. Stir in the carrots and cook for 10 minutes. Then add the potatoes and cook until fork-tender.
6. Remove the rosemary sprig, ladle the stew into bowls, and serve with crusty bread or over rice.
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