Season the beef cubes to taste with salt and pepper.
1 ½ lbs. boneless beef chuck, Sea salt and freshly ground black pepper
Melt the cooking fat in a large stew pot over medium-high heat.
Cooking fat
Brown the beef on all sides, 1 to 2 minutes per side.
Add tomato paste and beef stock, and stir everything until well-mixed.
2 tbsp. tomato paste, 3 cups beef stock
Add all the remaining ingredients, and season to taste.
2 sweet potatoes, 8 oz. mushrooms, 4 to 5 carrots, 1 rutabaga, 1 onion, 2 garlic cloves, 1 tsp. dried rosemary, 1 tsp. dried thyme
Bring everything to a light boil, adjust the heat to low, and cover and simmer for 40 to 45 minutes.
Give the stew a good stir, adjust the seasoning if necessary and serve.