Ensure the cubes are the same size so the beef cooks evenly.
Avoid stirring the beef cubes while they sear or they won’t develop a crust.
Set all of the beef cubes aside on a plate once you’ve finished searing both batches. If the cubes stick to the bottom of the pot, you can add another 1 to 2 tablespoons (15 to 30 ml) of vegetable oil.
It’s important to stir the vegetables frequently so they don’t stick to the bottom of the pan.
Avoid cooking the garlic for more than 30 seconds because it can burn easily.
The vegetables should be coated with the tomato paste.
The flour will make the vegetables look mushy or soft. Coating the vegetables with flour will thicken the stew as it simmers.
Stir the bottom of the pot thoroughly so the sticky bits are combined with the liquid.
Stir so the sautéed vegetables are combined with the broth and seasonings. If you don’t have chicken stock, substitute beef broth, vegetable stock, or water.
Stir the stew occasionally to prevent it from sticking to the bottom of the pot. If you prefer, put the covered pot of stew in a 300 °F (149 °C) oven and cook it for 1 1/2 hours.
You can use your favorite type of potato such as Russet, Yukon Gold, or Red Bliss.
If the meat isn’t tender, simmer the stew for 15 more minutes and check it again.
Store refrigerated stew in an airtight container for up to 1 week or freeze it for up to 3 months.
