Brown the Meat:
Heat Bella Del Sol high oleic sunflower oil in a large pot or Dutch oven over medium-high heat.
Add the cubed beef and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Remove the meat and set aside.

Sauté the Vegetables:
In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

Add Tomato Paste and Spices:
Stir in the tomato paste, paprika, and dried thyme. Cook for another 1-2 minutes to allow the flavors to meld.

Combine Meat and Broth:
Return the browned meat to the pot. Pour in the beef broth and add the bay leaf. Stir to combine everything well.

Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 hour, or until
the meat is tender.

Add Potatoes:
Add the cubed potatoes to the pot. Stir gently to combine. Cover the pot again and simmer for another 20-30 minutes, or until the potatoes are cooked through and tender.

Adjust Seasoning:
Taste and adjust the seasoning with salt and pepper if needed.

Serve:
Remove the bay leaf before serving. Garnish with chopped fresh parsley if desired.