Beef stew: low heat and two hours

Stew is the dish that makes the most of the hardest-working cuts: the ones with connective tissue and bone, which over low heat break down and release all their flavour. It's cheap, it goes a long way, and it's even better the next day.

Ingredients (serves 4)

• 1 kg stewing beef, cubed
• 2 onions, 2 carrots, 2 cloves of garlic
• 1 red pepper and 400 g chopped tomatoes
• 1 glass of red wine and beef stock
• Potatoes, cubed (to add at the end), bay leaves, salt and pepper

Step 1: sear in batches

This is the step nearly everyone gets wrong. Sear the meat over high heat in small batches, without crowding the pot: put it all in at once and the meat releases water, boils instead of browning, and half the flavour is lost. Take it out and set aside.

Step 2: the base

In the same pot, using the fat left behind, soften the onion, carrot, garlic and pepper over medium heat until really tender — about 10 minutes, no rushing. Add the wine and let the alcohol cook off while scraping the bottom of the pot: that's where the flavour is.

Step 3: low heat and patience

• Return the meat to the pot, add the tomatoes, bay leaves and stock to almost cover.
• Low heat with the lid on: two hours minimum. Stir now and then and top up with stock if it dries out.
• Add the potatoes in the last 30 minutes so they don't fall apart.

It's ready when the meat falls apart with a spoon. If it's still firm, it isn't short of salt: it's short of time.