Brown the Beef: Heat oil in a large pot over medium-high heat. Add beef stew meat and brown on all sides. Remove beef and set aside.
Sauté Aromatics: In the same pot, sauté chopped onion and garlic until softened. Stir in tomato paste and cook 1–2 minutes, stirring constantly.
Simmer the Stew: Return beef to the pot. Add beef broth, water, and dried thyme. Bring to a boil, then reduce heat to low. Simmer 1.5–2 hours until the beef is tender.
Add Vegetables: Stir in carrots, potatoes, and celery. Continue simmering 30–45 minutes, until vegetables are soft.
Season & Serve: Adjust salt, pepper, and thyme (or add bay leaves) to taste. Serve hot with crusty bread for dipping.
