Step 1

Heat olive oil in a medium pot over medium heat. Sauté onion and garlic until translucent.

Step 2

Add the beef (and bone) to the pot, along with enough water to cover the beef - about 3 cups of water. Add the salt and pepper. Cover the pot with a lid and bring the water to a boil, then reduce the heat to medium-low (erring on the side of low).

Step 3

After 30 minutes, add the carrots and bay leaves.

Step 4

After another hour, check the beef with a fork to check if it’s tender yet. If not, continue cooking and checking the beef in 10 minute increments.

Step 5

Once the beef is tender, add the potatoes, tomato paste, and splash of lemon juice. Cook the potatoes for another 20 minutes, until the potatoes are fork-tender.

Step 6

Remove the bay leaves and serve the stew with some crusty French bread.