Boeuf à la Sauce Tomate

Peel and finely dice the onion and garlic cloves, then roughly chop the tomatoes into large chunks and set all prepared aromatics aside.

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, then add the beef chunks in a single layer and sear on all sides until deeply browned.

Remove the browned beef and set aside, then reduce the heat to medium and add the diced onion to the same pot, cooking until softened and translucent.

Add the minced garlic to the pot and stir continuously for about one minute until fragrant, taking care not to let it burn.

Add the chopped tomatoes and thyme sprigs to the pot, stirring to combine and scraping up any browned bits from the bottom of the pan.

Return the seared beef to the pot, nestling the pieces into the tomato mixture, then add enough water to partially submerge the meat and bring to a boil.

Reduce the heat to low, cover the pot, and allow the stew to simmer gently, stirring occasionally, until the beef is tender and the sauce has thickened to a rich, deep consistency.

Remove the thyme sprigs, taste the stew and adjust seasoning as needed, then serve hot over rice or with bread.