Beef and potato stew

Peel the carrots and cut them into thick 1 cm rounds. Peel the onion, cut it in half, then slice it. Wash the celery, pull off the strings and cut the stalks into 3 cm pieces.

Cut the beef chuck into cubes of about 2 cm, trimming off any gristle if needed. Pat them dry with paper towels to remove excess moisture.

Heat the oil in the heavy skillet over medium-high heat. Add the beef cubes and brown them on all sides without cooking them all the way through. Take them out and set them aside in a bowl.

In the same skillet, add the onions and carrots. Cook for 3 min over medium heat. Add the celery and cook for 2 more min, stirring.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 min, stirring, to get rid of the raw flour taste.

Crumble the bouillon cube into 500 ml of hot water and add it to the skillet. Add the tomato paste and thyme. Stir well to scrape up the browned bits.

Put the beef cubes back in the skillet. Bring to a boil, then lower the heat and simmer, covered, for 1 h 30. Check now and then and add a little water if needed.

Peel the potatoes and cut them into large 3 cm cubes. Put them in a saucepan of cold salted water and bring to a boil.

Cook the potatoes for 15 min once the water boils. They should be tender but not falling apart. Drain and set aside.

Add the potatoes to the skillet with the stew. Simmer for 10 more min over low heat so the flavors blend. Adjust the seasoning with salt and pepper if needed.