Cook until the edges appear browned. Meat will be raw inside, cooked on outside. About 5 minutes.
Stir in vegetables and potatoes cook another 5 minutes.
Add in tomato paste and seasonings. Stir to combine.
Slowly add beef stock into pot and bring to a boil.
Place lid on pot, reduce heat and let simmer 1 hour- 1 hr and 30 min. Until potatoes are mashable with fork and veggies are soft but not mushy.
Serve with salad and bread rolls.
Notes
You can use golden potatoes or russet potatoes, depending on your preference. Golden potatoes are less likely to become grainy if overmixed or overcooked.Consider using pearl onions instead of diced onions for a different flavor and texture.Both baby carrots and sliced large carrots work well and cook in about the same amount of time in the stew.Tomato paste not only adds flavor but also helps thicken the stew. You can also use diced or stewed tomatoes, or even a cup of spaghetti sauce to replace the tomato paste.Store any leftovers in an airtight container in the fridge for 3-5 days, and reheat before serving.