Preparing stew can be a long process. I like to have everything prepped ready to go, which cuts down on cooking time. It’s so worth the extra time for this soul-satisfying beef stew. I usually look at the weather report; and if it is cold and damp, I plan a morning to put this together. This stew has a double dose of tomato flavor with tomato paste and sun-dried tomatoes. I prefer a slightly thickened sauce, so I throw in a bit of flour to give it a little body. You can do it with or without the flour
Browning the meat is a must. I’ve changed up the technique by browning the meat in the oven on a parchment-lined sheet pan rather than cooking on the stovetop in batches. I use this method for any stew I make now. And while the meat is browning in the oven you can move to the next step. The other tip is to reduce the stew liquid until it is slightly thickened at the end of cooking.
