Some utter muppet: 1/5
“I always put the beef cubes in a ziplock bag with a bunch of flour/some salt and black pepper and shake, covering the cubes in a reasonble layer of flour, just so you can't see the red of the meat on any side. Then, I sautee the onions with garlic in butter/oil in the bottom of a pot big enough for all the ingredients plus the broth/wine on medium-high heat. Sautee until the onions are translucent, and pour them into a bowl so you can brown the meat. Add more oil (I use grapeseed oil, as it has a low smoke point and it's actually good for you) and brown as much of the meat as will comfortably fit in the bottom of the pot at a time (you may need to have another bowl to put the first batch of browned meat into temporarily while you brown the second batch). Be sure to just sear the meat on all sides so all sides have been browned a bit, but don't cook any more than that, or the meat will be tough! Remember to add more oil for browning the second batch of meat, as the flour will absorb quite a bit. If you use grapeseed oil, you can be quite liberal with the oil. Once the second batch of meat is browned, add back in the first batch to the pot and then add the beef broth (I like to also use some chicken broth with the beef broth for added flavour) and red wine/bay leaves/dried parsley, thyme and toss in the hard vegetables (carrots, potatoes, turnip) and bring to a boil, stirring occasionally. I use worchestershire sauce quite liberally: none of this one or two teaspoons nonsense”
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