How to Make Beef Stew

• 2.5 lb (1.1 kg) beef chuck, cut into 2-inch cubes
• 3 tbsp flour, salt, and pepper for dredging
• 2 tbsp oil
• 1 large onion, chopped
• 3 carrots and 2 celery stalks, chunked
• 3 cloves garlic
• 2 tbsp tomato paste
• 4 cups beef stock
• 1 lb (450 g) potatoes, chunked
• 2 bay leaves, thyme

1. Pat the beef dry, season, and toss in flour.
2. Sear the cubes in batches in hot oil until deeply browned; set aside.
3. Cook the onion, carrot, and celery in the same pot until softened, then add the garlic and tomato paste for a minute.
4. Deglaze with a splash of stock, scraping up every brown bit, then return the beef with the rest of the stock and herbs.
5. Cover and simmer gently for 90 minutes, or bake at 325°F (165°C).
6. Add the potatoes and cook another 40–50 minutes, until beef and potatoes are fork-tender.

• The browning step is the flavor — do not rush or crowd it.
• Stew tastes better the next day; cool fast and reheat gently.

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