Heat the olive oil in a large pot over medium heat. Once hot, add the beef stew meat in batches (so it browns nicely). Sear the beef for about 5-7 minutes, turning occasionally to ensure all sides are golden brown. This step helps develop that rich, savory flavor that will make your stew irresistible.

Sauté the aromatics: Add the diced onion and minced garlic to the pot with the beef. Stir everything together and cook for 2-3 minutes, until the onion softens and becomes translucent. This is when the kitchen will start smelling amazing!

Add the vegetables: Toss in the potatoes and carrots. Stir to combine and let everything cook together for another 2 minutes. The vegetables will begin to absorb some of the flavor from the beef and broth, making the stew even tastier.

Pour in the broth: Add the beef broth, bay leaves, and dried thyme. Stir well to mix everything. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low to simmer.

Simmer and cook: Cover the pot and let the stew simmer for 45-60 minutes or until the beef is tender and the vegetables are cooked through. Stir occasionally and check for seasoning—add salt and pepper to taste. If you prefer a thicker stew, you can mash a few potatoes against the side of the pot to help thicken the broth.

Optional: If you’re adding peas, stir them in during the last 5 minutes of cooking. They’ll add a nice pop of color and a hint of sweetness.

Serve: Once everything is tender and flavorful, remove the bay leaves and give the stew a final stir. Serve hot with your favorite side, like crusty bread or mashed potatoes.