Rustic Beef Stew with Olives and Rosemary

Heat olive oil in a pot over medium-high heat. Sear beef chunks until browned on all sides, then set aside.
In the same pot, sauté onions and garlic until fragrant. Add carrots and olives, cooking for another 2 minutes.
Stir in tomato paste, crushed tomatoes, beef broth, oregano, paprika, salt, and pepper.
Return beef to the pot, add a sprig of rosemary, and bring to a simmer.
Cover and cook on low heat for 2.5 to 3 hours, or until beef is fork-tender.
Remove rosemary sprig, adjust seasoning, and serve warm with crusty bread or over mashed potatoes. Enjoy!