Instructions

1. Cut the beef into 3/4- to 1-inch cubes and place it in a heavy-bottomed pan, such as a Dutch oven or cast-iron or heavy-bottomed pot. Cover the beef with 3 or 4 inches of water and bring it to a boil.

2. Skim the congealed proteins and froth from water while the beef boils. Drain the beef in a colander and rinse it under cool water. Set the beef aside and rinse the pot.

3. Return the pot to the stove and cook equal parts fat and flour in it until it develops a blonde color, about 10 minutes. You only need about 1 tablespoon each of fat and flour for every quart of stock you will use; the stew mainly thickens through reduction and the inclusion of potatoes.

4. Pour about a cup of food acid in the pan. Dry red wine or canned stew tomatoes add a rich flavor and have enough acid to tenderize the beef during cooking.

5. Add enough stock or broth to the pan to cover the beef by a couple inches season it to taste with kosher salt. Cover the pan and bring it to a low simmer, then cook the beef for about 1 hour.

6. Add potatoes and aromatic and pungent ingredients to the stew after the beef simmers for 1 hour. Basic stew aromatics include mirepoix, or onions, carrots and celery; herbs, such as bay leaf, thyme sprigs and parsley stems; and spices, such as whole black peppercorns. You can tie the herbs and spices in cheesecloth to make removing them easier when finished.

7. Add enough stock or water to cover the ingredients and simmer the stew until the beef tenderizes and the liquid thickens, about 30 to 45 minutes. Remove the aromatic herbs and spices and season the stew to taste. Finish with freshly chopped herbs and serve.