Hearty Beef stew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: place beef on plate and dry. Sprinkle with salt and pepper (generous) and sit in fridge overnight to dry

Step 2

1. Brown the bacon Preheat oven to 150°C. Heat Dutch oven over medium-high heat. Cook bacon until browned and some fat has rendered. Remove bacon with a slotted spoon and set aside. Leave the fat in the pot

Step 3

Brown the beef Pat the beef dry. Toss with the flour. Brown the beef in batches in the bacon fat. Don’t overcrowd the pot. You want a dark brown crust. Remove and set aside with the bacon.

Step 4

Cook the onions Reduce heat to medium. Add onion and cook for 8–10 minutes until soft and lightly golden (skip if using onion powder) Add tomato paste (and onion powder if using) Cook for 2 minutes until it darkens and smells sweet rather than sharp

Step 5

Deglaze with wine Pour in the red wine. Scrape up all the brown bits stuck to the bottom. Simmer for 5–10 minutes until reduced by about half

Step 6

Build the stew Return the beef and bacon to the pot. Add: * beef stock * bay leaf * thyme * soy sauce (if using) * carrots The liquid should come about ¾ of the way up the meat, not completely cover it. Bring to a gentle simmer.

Step 7

Oven braise Put the lid on and place in the oven. Cook for 2 hours

Step 8

Add potatoes After 2 hours, add the potatoes. Return to the oven for another 45–60 minutes

Step 9

Finish Check the beef. It should be very tender and easy to pull apart with a fork. If it still feels firm, give it another 20–30 minutes. If the stew is thinner than you’d like, remove the lid for the final 20 minutes. Taste and adjust salt and pepper