1. In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. This step is crucial; it locks in those delicious flavors!
2. Once browned, remove the beef and set it aside. In the same pot, add the diced onion and cook for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring constantly.
3. Return the beef to the pot and add the tomato paste, thyme, salt, and pepper. Stir to combine everything well.
4. Pour in the beef broth, and add the carrots and potatoes. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours. You want the beef to be tender and the flavors to meld beautifully.
5. While the stew is simmering, prepare the potato topping. Boil the cubed potatoes in a separate pot until fork-tender, about 15 minutes. Drain and return to the pot.
6. Add the milk and butter to the potatoes, mashing until creamy. For a little extra flavor, you can fold in some shredded cheese. Season with salt and pepper to taste.
7. Once the beef is tender, stir in the frozen peas and let them warm through for a few minutes. Taste the stew and adjust the seasoning as needed.
8. Spoon the beef stew into bowls and top generously with the creamy potato topping. If you like, sprinkle a bit more cheese on top for good measure!

As you cook this stew, the kitchen will fill with the most comforting aromas, reminiscent of my childhood evenings spent by my dad’s side. Cooking is about the stories we tell in our kitchens, and this stew is one of my favorites to share.