- 4 mediumcarrots
- 16 fl ozchicken or vegetable broth
- 1 small pkgfresh thyme
- 4 clovesgarlic
- 1 ½ lbstriploin (New York strip) steak
- 2 tbsptomato paste
- 1 mediumyellow onion
- 4 mediumyellow potatoes
-  all-purpose flour
-  black pepper
-  butter, unsalted
-  Worcestershire sauce
- 1Wash and dry the fresh produce.
4 medium carrots 4 medium yellow potatoes 1 small pkg fresh thyme
- 2Peel and halve the potatoes crosswise; transfer to a medium saucepan.
- 3Cover the potatoes with hot water (from the tap) by about 1 inch; bring the water to a boil over high heat.
- 4Peel the carrots, then trim off the ends; discard the peels and trimmings. Medium dice the carrots (cut into ½-inch cubes) and transfer to a medium bowl.
- 5Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the carrots.
1 medium yellow onion
- 6Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add the garlic to the bowl with the other vegetables.
4 cloves garlic
- 7Once the water in the saucepan is boiling, cook the potatoes until they are tender when pierced with a knife, 10 to 12 minutes.
- 8Preheat a sauté pan over medium-high heat.
- 9While the pan heats up, pat the beef dry with paper towels, then cut into 1-inch chunks; transfer to a medium bowl.
1 ½ lb striploin (New York strip) steak
- 10Season the beef with salt and pepper; toss to coat.
1 tsp salt ½ tsp black pepper
- 11Add the beef cubes to the pan in a single layer; cook, stirring occasionally, until the beef is browned but not fully cooked through, 4 to 5 minutes. Once done, transfer the beef to a bowl.
- 12While the beef cooks, wash and dry the cutting board and knife.
- 13Once the beef has been transferred, add butter to the pan, followed by the onions, carrots, and garlic. Cook, stirring occasionally, until the carrots begin to soften, 3 to 4 minutes.
2 tbsp butter, unsalted
- 14Add Worcestershire sauce, salt, and pepper to the sauté pan; stir to combine.
2 tsp Worcestershire sauce ½ tsp salt ¼ tsp black pepper
- 15Return the beef to the pan, then sprinkle the beef and vegetables with flour and stir to combine.
2 tbsp all-purpose flour
- 16Add tomato paste and broth to the pan and stir to combine; increase the heat to high and bring the liquid to a simmer. Once simmering, reduce the heat to medium, cover the pan with a lid, and cook until the carrots are tender and the liquid is reduced, about 10 minutes.
2 tbsp tomato paste 16 fl oz (2 cups) chicken or vegetable broth
- 17One by one, holding a sprig of thyme at its top, run you fingers down it to remove the leaves. Discard the sprigs and chop the leaves; stir about ¾ of the thyme into the stew and save the rest for garnishing.
- 18Once the potatoes are tender, drain most of the water, but leave some for mashing. Add butter, salt, and pepper; mash with a potato masher until smooth.
2 tbsp butter, unsalted ½ tsp salt ¼ tsp black pepper
- 19To serve, spoon the stew into a bowl, top with scoops of mashed potatoes, and garnish with the remaining thyme. Enjoy!