Beef Stew

Beef stew

1. 1

   Step 1: Sprinkle the beef with salt and pepper.

2. 2

   Step 2: Heat 1 1/2 tablespoons oil in a large, heavy-based casserole pot over high heat until just starting to smoke. Add one-third of the beef and brown all over, about 4 minutes. Transfer it to a bowl and repeat with the remaining beef, adding more oil if required. Use enough oil to brown the beef rather than burn it.

   

   Tip: Brown the beef in batches so it browns rather than steams.

3. 3

   Step 3: Turn the heat down to medium-high. Add 1 tablespoon oil if required. Add the onion and garlic and cook for 2 minutes, until the onion is slightly softened and golden at the edges. Add the carrot and celery, then stir for 1 minute to coat them in the flavors.

4. 4

   Step 4: Sprinkle the flour evenly over the surface and stir to coat. Add the broth, red wine, tomato paste and Worcestershire sauce. Stir until the flour and tomato paste dissolve into the liquid.

5. 5

   Step 5: Add the browned beef and any juices, thyme, bay leaves and potatoes. Stir. The liquid should almost cover everything; if it does not, add a little water.

6. 6

   Step 6: Bring to a simmer, then lower the heat to low or medium-low so the stew simmers very gently. Cover and cook for 1 hour 45 minutes, or until the beef is quite tender. Check it with two forks after 1 1/2 hours.

7. 7

   Step 7: Remove the lid and simmer for another 30 minutes, or until the sauce reduces slightly. It should be like a thin gravy, and the beef should be very tender.

8. 8

   Step 8: Taste the sauce and add more salt if required.

9. 9

   Step 9: Serve over mashed potato, garnished with a sprig of fresh thyme or a sprinkle of parsley.