Beef Stew

Method

1. 1Cut the beef into 4 cm chunks, removing any large sinew. Pat completely dry with paper towels — wet meat steams instead of browning. Season generously with salt and pepper, then toss with flour to coat.
2. 2Heat oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef in 2–3 batches, leaving space between pieces. Cook undisturbed for 3 minutes per side until a deep brown crust forms. Don't rush this — it's where the flavor of the whole stew comes from. Set meat aside.
3. 3Reduce heat to medium. Add diced onion to the same pot and cook 5 minutes, scraping up the browned bits. Add garlic and tomato paste, cook 2 minutes until the paste darkens. Pour in the broth and stir, scraping the bottom clean.
4. 4Return the beef to the pot. Add thyme and bay leaves. Bring to a gentle simmer — small bubbles, not a rolling boil. Cover and cook on the lowest heat for 60 minutes.
5. 5Add carrots cut into large chunks and waxy potatoes quartered. Cover and cook another 30–35 minutes until the vegetables are tender and the beef pulls apart easily with a fork.
6. 6Remove bay leaves and thyme. Taste and adjust salt. If the sauce is too thin, simmer uncovered for 10 minutes. Serve in deep bowls with crusty bread or over mashed potatoes.