Ingredients
Notes
Browning the beef in batches rather than all at once is the single most important step - overcrowding the pan steams rather than sears and you'll lose that depth of flavour before the stew has even started.
This reheats beautifully and is arguably even better the next day once everything has had time to sit together. Make a big batch and thank yourself later in the week.
A slow cooker works brilliantly here if you have one - brown everything first as above, then transfer and cook on low for 6 - 8 hours.