Every time my husband desires this meal, I joyfully prepare it, referring to it as ‘Hubby’s Delight’.

Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.

Add the sliced mushrooms and cook until they are browned and have released their moisture.

Stir in the tomato paste and cook for another minute.

Return the beef to the pot and add the diced tomatoes, beef broth, thyme, and rosemary. Season with salt and pepper.

Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.

In a small bowl, mix the flour with a bit of water to create a slurry. Stir this into the stew to thicken the sauce.

Simmer for another 10 minutes, then adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.

For a different flavor profile, try adding a splash of red wine to the stew during the simmering process. You can also incorporate root vegetables like carrots or parsnips for added texture and sweetness. If you’re short on time, consider using a slow cooker: brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours. For a gluten-free version, omit the flour or use a gluten-free thickener.