A good stew does not need much fuss. Give it a little time, use vegetables that can take the heat, and let the broth do the work.

This version starts with a small amount of Best Bone Broth concentrate, loosened with hot water. The result is a proper, savoury base for beef, carrots and potatoes. Use the Original Beef collection if you want to see the current options first.

Ingredients

Serves 4.

• 1 tablespoon oil
• 500g stewing beef, cut into chunks
• 1 onion, diced
• 2 carrots, cut into thick coins
• 2 celery sticks, sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons tomato puree
• 1 tablespoon Best Bone Broth concentrate
• 750ml hot water
• 400g potatoes, cut into bite-sized pieces
• 1 bay leaf
• A few thyme sprigs, or 1 teaspoon dried thyme
• Salt and black pepper

Method

Heat the oil in a heavy pan over a medium-high heat. Brown the beef in batches. Do not crowd the pan or the meat will steam instead of picking up colour. Put the browned beef on a plate.

Turn the heat down a little. Cook the onion, carrot and celery in the same pan for about eight minutes, until the onion softens. Add the garlic and tomato puree, then cook for another minute.

Mix the concentrate with the hot water in a jug. Pour it into the pan and scrape up the browned bits from the base. Return the beef and any resting juices to the pan. Add the potatoes, bay leaf and thyme.

Bring it to a gentle simmer, cover with a lid slightly ajar, and cook for 1½ to 2 hours. The beef should be tender and the potatoes soft. If the stew gets thicker than you like, add a splash of hot water.

Taste at the end, then season with salt and pepper. Leave it for ten minutes before serving if you can. Stew is often better after a short rest.

A useful shortcut

You can make the base ahead. Cook the beef and vegetables until tender, cool the stew quickly, and keep it in the fridge. Reheat until piping hot before serving. For more ways to cook with concentrate, see How to Use Bone Broth Concentrate.