Prepare the Ingredients:

• Cut the beef stew meat into 1-inch cubes and pat dry with paper towels.
• Chop the onion, mince the garlic, slice the mushrooms, and chop the carrots and potatoes. Set aside.

Brown the Beef:

• In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
• Season the beef with salt and pepper, then add it to the pot in batches to avoid overcrowding. Brown on all sides, about 5-7 minutes per batch.
• Once browned, remove the beef from the pot and set aside on a plate.

Sauté the Vegetables:

• In the same pot, add the chopped onion and minced garlic. Sauté for 3-5 minutes until the onion is translucent.
• Add the sliced mushrooms and continue to cook for another 3-4 minutes, stirring occasionally, until the mushrooms are browned and softened.

Combine Ingredients:

• Return the browned beef to the pot. Add the chopped carrots and diced potatoes.
• Pour in 3 cups of beef broth and 1 tablespoon of Worcestershire sauce. Add 1 teaspoon of dried rosemary and 1 bay leaf. Stir well to combine.

Cook the Stew:

• Bring the mixture to a gentle boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Stir occasionally, and add more broth if the stew becomes too thick.

Season and Serve:

• After cooking, remove the bay leaf from the pot. Taste the stew and adjust seasoning with additional salt and pepper if needed.
• Let the stew rest for about 10 minutes before serving. This allows the flavors to settle and the stew to thicken slightly.
• Serve hot, garnished with freshly chopped parsley. It pairs wonderfully with crusty bread or over rice.