A hearty, slow-simmered stew with tender beef chunks, potatoes, carrots, and celery in a rich bone broth. Comfort food that nourishes.
Cut beef sirloin into 3cm cubes. Season with salt, pepper, and toss with a little flour.
Heat olive oil in a large Dutch oven. Brown beef in batches. Remove and set aside.
Add diced onion, celery, and garlic. Cook 4 minutes until soft.
Add diced potatoes, carrots, bay leaves, thyme, and tomato paste. Stir well.
Return beef to the pot. Pour in bone broth to cover. Bring to a boil.
Reduce heat, cover, and simmer for 75-90 minutes until beef is fork-tender.
Remove bay leaves. Adjust seasoning and serve with crusty bread.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.