Ingredients
(Serves 6 generously)
The Soul of the Stew:
• 2 lbs (900g) boneless beef chuck roast, cut into 2-inch cubes (fat cap left on—trim after cooking)
→ Why chuck? Its marbling and connective tissue break down into gelatin during slow cooking—creating natural body and silkiness no roux can match
The Earthy Foundation:
• 4 medium Yukon Gold potatoes, peeled and cut into 1½-inch chunks (hold shape better than russets)
• 1 large yellow onion, roughly chopped (no need for precision—chunks soften into sweetness)
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