Instructions

1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add 1 chopped onion and 2 chopped carrots. Sauté until the onion becomes translucent, about 4-5 minutes.
3. Stir in 2 minced garlic cloves and cook for an additional 1 minute until fragrant.
4. Return the browned beef to the pot and sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme.
5. Pour in 4 cups of beef broth and bring the mixture to a simmer, scraping any browned bits off the bottom of the pot.
6. Add 2 chopped potatoes and 2 bay leaves. Cover the pot and reduce the heat to low, allowing the stew to simmer for 1.5 to 2 hours, until the beef is tender.
7. Once cooked, remove the bay leaves and stir in 1 tablespoon of Worcestershire sauce. Adjust seasoning with additional salt and pepper if necessary.
8. Serve hot, garnished with freshly chopped parsley if desired.