Slow-cooked beef with carrots and potatoes

Peel the 240 g of carrots and the 640 g of potatoes, then cut them into big chunks. Peel the 160 g of onion and slice it. Keep the potatoes and carrots aside.

Heat the 2 tbsp of olive oil in the Dutch oven over high heat. Brown the 480 g of beef on all sides, without crowding the pieces, with half the salt and pepper.

Turn the heat down to medium, add the sliced onions and stir to scrape up the browned bits. Let them turn translucent.

Pour in the 82 cl of water and add the thyme and the 2 bay leaves. Bring to a simmer, scraping the bottom of the Dutch oven.

Cover and let it simmer over very low heat, just barely bubbling, never at a hard boil.

Add the carrots and potatoes to the Dutch oven. Stir to mix them into the broth, add a little water if they're not almost covered, then put the lid back on.

Let it simmer, covered, over low heat until the beef is fall-apart tender and the potatoes and carrots are easy to pierce with the tip of a knife.

Pull out the bay leaves. Taste, add the rest of the salt and pepper, then serve piping hot with the cooking juices.