Instructions:

Prep (20 minutes):

1. Cut the beef:  Pat the beef stew meat dry with paper towels. Cut the meat into uniform 1-inch cubes. This ensures even cooking throughout the stew.

2. Prepare the vegetables: Peel and chop the vegetables. Slice the carrots into thick chunks, dice the potatoes into bite-sized pieces, and chop the onion.

Cooking (2 hours):

1. Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef cubes in a single layer and sear them on all sides for 4-5 minutes, or until browned. Don't overcrowd the pan, as this will prevent them from browning properly. You may need to brown the beef in batches.

2. Sauté the onions: Once the beef is browned, remove it from the pot using a slotted spoon and set it aside on a plate. Add the chopped onion to the pot with the remaining oil and cook, stirring occasionally, for about 5 minutes until the onions are softened and translucent.

3. Add the seasonings: Stir in the dried thyme, smoked paprika, garlic powder, onion powder, dried oregano, and dried basil. Cook for another minute, allowing the spices to release their fragrance.

4. Deglaze the pan (optional): To deglaze the pan, pour in about ¼ cup of red wine or beef broth, scraping up any browned bits stuck to the bottom of the pot. This adds extra flavor to the stew.

5. Add the beef and broth: Return the browned beef cubes to the pot along with the 4 cups of beef broth and the bay leaves. Stir to combine.

6. Add the vegetables: Add the sliced carrots and diced potatoes to the pot. Bring the mixture to a boil over medium heat.

7. Simmer the stew: Reduce the heat to low, cover the pot with a lid, and simmer the stew for 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are soft.

8. Check for doneness: After 1.5 hours, check the tenderness of the beef and vegetables with a fork. If the beef is still tough, continue simmering for another 15-30 minutes. The stew is done when the beef is easily pierced with a fork and the vegetables are tender.

9. Adjust seasoning (optional): Once the stew is cooked through, taste the broth and adjust the seasonings with salt and freshly ground black pepper as needed.

Serving (5 minutes):

1. Remove bay leaves: Discard the bay leaves before serving.

2. Serve hot: Ladle the stew into bowls and serve hot with crusty bread for dipping in the flavorful broth.

Tips:

• Browning the beef adds depth of flavor to the stew. Don't skip this step.

• You can use a slow cooker for this recipe. Simply brown the beef and onions as instructed, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.

• For a thicker stew, you can mash about half of the cooked potatoes in the pot with a potato masher. This will thicken the broth slightly.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a pot on the stovetop. The flavors will develop even further as the stew sits.

Enjoy this delicious and comforting classic beef stew with bay leaves!