Beef Stew

02Method

1. Toss the beef in the flour with a good pinch of salt and pepper.
2. Heat half the oil in a large heavy pot and brown the beef in batches over high heat, 3 minutes per batch. Set aside.
3. Add the remaining oil and cook the onions for 5 minutes. Add the garlic and tomato paste and stir for 1 minute.
4. Return the beef, add the stock, Worcestershire sauce and bay leaves, and scrape up the browned bits. Bring to the boil, cover and simmer very gently for 1 hour 15 minutes.
5. Add the carrots and potatoes and simmer covered for 40 minutes until the beef and vegetables are tender.
6. Stir in the peas for the last 5 minutes. Remove the bay leaves, taste and season.

03Notes & substitutions

• Add a cup of red wine in place of some of the stock for depth.
• Swap the potatoes for pumpkin or parsnip.
• Make it in a slow cooker: brown the beef, then cook everything on low for 8 hours.
• Serve with mashed potato, crusty bread or steamed greens.

04Common mistakes

• Crowding the pan — meat steams instead of browns; work in batches.
• Boiling the stew — a hard boil toughens the meat; keep it at a bare simmer.
• Adding the vegetables too early — they turn to mush; add them after the beef is mostly tender.

05Storage & leftovers