This stew is a nod to Connell's working-class background and the comforting meals shared with his mother, Lorraine, in their modest home.
In a large pot, heat olive oil over medium heat.
Add beef and brown on all sides, then remove from pot.
In the same pot, sauté onions until soft.
Return beef to the pot, adding carrots, potatoes, beef broth, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
Serve hot with crusty bread.