Chop the beef into 1-inch cubes and season with salt and pepper.

Slice the carrots, celery, and potatoes; chop the onion and mince the garlic.

In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat.

Add the beef cubes in batches, browning on all sides. Remove and set aside.

In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until softened.

Add the garlic and cook for another minute until fragrant.

Return the browned beef to the pot and stir in the tomato paste, thyme, rosemary, and bay leaf.

Pour in the beef broth and bring to a boil.

Reduce heat to low, cover, and let simmer for about 45 minutes.

Add the diced potatoes and simmer for an additional 15 minutes, or until all vegetables are tender.

Remove the bay leaf and adjust seasoning with salt and pepper to taste.

Serve hot with crusty bread or over rice.