Beef Stew

Instructions

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides until deeply caramelized, about 3-4 minutes per batch. Remove and set aside.

   Tip: Don't overcrowd the pot—this prevents proper browning and creates steam instead of a golden crust.

2. 2

   In the same pot, add diced onions and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the mixture and stir well to coat all the vegetables.

   Tip: The flour will help thicken the stew as it cooks and create a richer sauce.

3. 3

   Add tomato paste and stir for 1 minute to caramelize slightly. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Let it simmer for 2 minutes.

   Tip: These browned bits, called fond, contain concentrated flavor and add depth to your stew.

4. 4

   Return the browned beef to the pot and add the beef broth, bay leaves, and thyme. Bring to a boil, then immediately reduce heat to low. Cover and simmer gently for 45 minutes.

   Tip: Keeping the heat low prevents the beef from becoming tough—stew is best cooked at a gentle simmer.

5. 5

   Add the carrots and potatoes to the pot. Stir well, cover, and continue simmering for another 45 minutes until the vegetables are tender and the beef is fork-tender.

   Tip: Add vegetables halfway through cooking so they don't become mushy while the beef finishes tenderizing.

6. 6

   Taste and adjust seasoning with salt and pepper as needed. Remove and discard the bay leaves before serving.

   Tip: The flavors will have concentrated during cooking, so taste carefully before adding more salt.