Get your prep done before you start cooking. Clean and quarter the mushrooms. Thinly slice the onions and mince the garlic.

Heat a large heavy-bottomed pot or Dutch oven over medium high. Add mushrooms and cook until they release moisture. Add 1 tablespoon olive oil and cook until the mushrooms start to brown, about 1-2 minutes. Remove from pot with a slotted spoon.

Add butter and the remaining oil. Place half of the beef in a single layer and sear, undisturbed for 2 minutes. Next start stirring and cook until it browns all over, about 2 minutes. Remove from pot into a clean bowl. Add the remaining beef and repeat the process by first searing undisturbed and cooking until browned. There's no need to remove the meat from the pot.

Add onions and garlic, cook for 3 minutes until fragrant. Return the rest of the beef to the pot. Add salt, pepper and cumin. If using regular beef broth instead of low sodium beef broth, don't add any salt as your stew might become too salty. You can always add salt to taste at the end.

Add flour, stir until incorporated. Next, stir in tomato paste. Then add paprika, sugar and broth. Bring to a boil, cover and reduce heat to medium low. Simmer for 1 hour.

When done, add mushrooms and simmer for 40 minutes more or until the meat is tender. Taste and adjust salt. Stir in parsley.

Serve with your favorite sides. Enjoy!