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1. Cut beef chuck into roughly 3 cm cubes, pat completely dry with paper towels, then season generously with salt and black pepper. Toss the cubes in flour until lightly coated.
450 g Beef chuck,
2 tbsp All-purpose flour,
Salt,
Black pepper
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2. Heat neutral oil in a heavy-bottomed pot or Dutch oven over high heat until shimmering. Working in a single layer, sear the beef cubes for 2–3 minutes per side without moving them, until a deep brown crust forms. Remove browned beef and set aside.
450 g Beef chuck,
2 tbsp Neutral oil
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3. Reduce heat to medium. In the same pot, add the diced white onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent, scraping up any browned bits from the bottom.
1 piece White onion
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4. Add the minced garlic and freshly grated ginger to the pot. Cook, stirring constantly, for 1–2 minutes until very fragrant. Then stir in the tomato paste and cook for another 1 minute to caramelize it slightly.
5 clove Garlic cloves,
1.5 tbsp Fresh ginger,
1.5 tbsp Tomato paste
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5. Return the seared beef to the pot. Pour in the chicken broth, soy sauce, and Worcestershire sauce, then add the dried thyme and bay leaf. Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
450 g Beef chuck,
3 cup Chicken broth,
1.5 tbsp Soy sauce,
1 tbsp Worcestershire sauce,
0.5 tsp Dried thyme,
1 piece Bay leaf
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6. Add the chopped carrots and cubed potatoes to the pot. Stir, cover, and continue simmering for 25–30 minutes until the vegetables are completely tender and the beef is fork-tender. Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
2 piece Yukon Gold potatoes,
2 piece Carrots,
Salt,
Black pepper
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7. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve immediately.
2 tbsp Fresh parsley (garnish)
