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In a large pot, brown the beef cubes over medium heat until all sides are seared. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic until softened.
Stir in tomato paste and cook for 1-2 minutes.
Return beef to the pot, add beef broth and thyme. Bring to a boil, then reduce heat and simmer for 2-3 hours until beef is tender. Season with salt and pepper.
Meanwhile, preheat oven to 200°C (400°F). Slice the bread and spread butter on each piece. Top with shredded cheese.
Bake bread slices until cheese is melted and golden, about 8-10 minutes.
Serve the hot beef soup with cheese bread on the side.
Serving and storage tips:
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