Roasted Beef with Vegetables

Preheat the oven to 190 degrees and let it heat on the top and bottom setting. Meanwhile, prepare the oven dish or borcam that you will use to cook the meat.

Heat a wide pan over high heat. Add half of the olive oil to the pan and add the beef cubes, searing them for approximately 5-6 minutes until the outer surfaces turn brown and the juices slightly reduce. During the searing process, add 1 clove of crushed garlic to allow the aroma to transfer to the oil.

After peeling the potatoes and carrots, chop them into medium-sized cubes. Finely dice the onion, and chop the tomatoes and green peppers into large chunks.

In a deep mixing bowl, combine the chopped potatoes, carrots, onion, garlic, peppers, and tomatoes. Drizzle the remaining olive oil, salt, black pepper, and thyme over the vegetables and mix well.

Place the seared meat into the oven dish along with the vegetable mixture and ensure they are distributed evenly.

In a small bowl, thin out the tomato paste with hot water until it reaches a completely smooth consistency, then pour it over the meat and vegetables in the oven dish.

Cover the top of the oven dish first with parchment paper and then tightly with aluminum foil so that no air can enter.

Cook in the preheated 190 degree oven for approximately 60 minutes under supervision until the meat and vegetables are tender.

At the end of the time, remove the foil and parchment paper, return the dish to the oven for the top to brown slightly, and bake for approximately 10-15 minutes more.

After letting the dish you took out of the oven rest at room temperature for 5 minutes, serve it hot.