Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add the beef cubes in a single layer, browning them on all sides for about 5-7 minutes. Avoid crowding the pot.

Once the beef is browned, remove it from the pot. In the same pot, add a chopped onion and 3 cloves of minced garlic, sautéing for 3-4 minutes until the onion is soft and fragrant.

Toss in 2 sliced carrots, 2 diced potatoes, and 1 cup of sliced mushrooms, stirring to combine with the aromatics. Cook for about 5 minutes, stirring occasionally.

Stir in 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, along with salt and pepper to taste. Cook for another minute.

Pour in 4 cups of beef broth while scraping the bottom of the pot to deglaze it. Bring to a boil over high heat, then reduce the heat to low.

Cover the pot and let the stew simmer on low heat for 1.5 to 2 hours, stirring occasionally until the beef is fork-tender.

After simmering, taste the stew and adjust the seasoning. For a thicker consistency, mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes.