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Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef stew meat (or lamb) in batches, browning the pieces on all sides. This step enhances the flavor of the stew. Once browned, remove the meat and set it aside.
2. Sauté the Aromatics:
In the same pot, add the remaining olive oil and sauté the chopped onion and garlic until softened, about 3-4 minutes. Add the sliced carrots, diced potatoes, and chopped celery, and cook for an additional 5 minutes, stirring occasionally.
3. Add the Liquid and Spices:
Return the browned meat to the pot. Pour in the broth, diced tomatoes, soy sauce (if using), and season with thyme, paprika, rosemary, salt, and pepper. Stir well to combine. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5-2 hours, or until the meat is tender and the flavors have melded together.
4. Final Adjustments:
Taste the stew and adjust the seasoning with additional salt, pepper, or herbs as needed. If you prefer a thicker stew, mash a few of the potatoes with a spoon to release their starch.
5. Serve and Garnish:
Ladle the stew into bowls and garnish with fresh parsley or spring onions for a burst of freshness. Serve hot with crusty bread or over rice for a complete meal.
Serving and Storage Tips
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