1. Heat olive oil in a large pot over medium-high heat. Sear the beef cubes until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions and garlic until fragrant, about 3 minutes.
3. Stir in tomato paste, thyme, and rosemary. Cook for 1 minute to release flavors.
4. Return the beef to the pot, add Worcestershire sauce, and pour in beef broth. Bring to a boil, then reduce to a simmer.
5. Cover and cook on low for 1.5 hours, stirring occasionally.
6. Add carrots and potatoes, then simmer for another 45 minutes, or until vegetables are tender. Adjust seasoning with salt and pepper.
7. Serve warm with crusty bread or over rice.