Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the cubed beef for 2-3 minutes per side until golden brown, then transfer to a plate. This creates a flavorful crust that deepens the overall taste of your finished dish.

Add the diced onion to the same pot and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, then add the tomato paste and stir constantly for 1 minute to caramelize it slightly.

Pour in the beef broth and tomato sauce, scraping the bottom of the pot with a wooden spoon to release all those flavorful brown bits. Return the beef to the pot along with the bay leaves, thyme, rosemary, paprika, salt, and pepper, stirring well to combine all ingredients evenly.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. This savory fall beef dinner develops deeper flavors as the broth reduces slightly and the beef becomes more tender with each passing minute.

Add the sliced carrots and cubed potatoes to the pot, stirring gently to distribute them throughout the liquid. Cover and continue simmering for 15-18 minutes until the vegetables are tender and a fork pierces them easily without resistance.

Taste and adjust seasoning as needed with additional salt and pepper. Remove the bay leaves before serving, and ladle the beef dinner into bowls, ensuring each serving has plenty of broth and vegetables.