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.
