In a large pot over medium heat, add the beef cubes, thyme, rosemary, onion, salt, pepper and water. Cook until the meat is tender. It took me 1:30 hours until fully cooked (keep an eye on them while cooking and add more water when needed).
500 g beef, 1 onion, 2 sprigs thyme, 2 sprigs rosemary, ⅓ teaspoon ground black pepper, ½ teaspoon salt, 2 cups water
Reduce the heat to low and add the potatoes, mushrooms, celery, carrots and beef broth; stir with a wooden spoon and then cook for 3 to 4 minutes.
3 potatoes, 1 large carrots, 2 ribs celery, 400 g mushrooms, 3 cups beef broth
Stir in tomato sauce and bay leaves. Bring to a simmer and let it simmer for 20 to 25 minutes or until the potatoes are soft.
226 g tomato sauce, 2 bay leaves
Notes
Keeping the lid on while cooking the stew also helps in promoting heat distribution, thus cooking your meat and vegetables evenly.