A versatile and flavorful beef stew base, perfect for creating various dishes or enjoying as is.
Heat a large pan over medium heat and add half of the olive oil.
Ensure the pan is hot before adding the oil to prevent sticking.
Add the beef cubes in batches and brown them on all sides. Remove and set aside.
Avoid overcrowding the pan to ensure even browning.
Add the remaining olive oil to the pan, then sauté the onions and garlic until softened and lightly browned.
Stir frequently to prevent the garlic from burning.
Sprinkle the flour over the onions and garlic, stirring constantly until the flour is golden brown.
This step helps thicken the stew base.
Gradually pour in the beef stock while stirring to create a smooth sauce.
Pour the stock slowly to avoid lumps.
Add the bay leaves and return the browned beef to the pan. Stir to combine.
Ensure the beef is submerged in the sauce for even cooking.
Cover the pan and simmer on low heat for 1.5 hours, stirring occasionally.
Check occasionally to ensure the stew doesn't stick to the pan.
Remove the bay leaves and adjust seasoning if needed. Serve or divide into portions for storage.
Let the stew cool slightly before storing to prevent condensation.
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