Beef Stew with Tomatoes, Cinnamon, and Cloves
Why This Recipe Works
Our goal in developing this beef stew recipe was to keep the cooking process simple without compromising the stew's deep, complex flavor. We chose chuck for its great flavor and abundance of intramuscular fat and connective tissue, which makes it well-suited for long, slow, moist cooking. To make our beef stew recipe easy, we opted for thickening the stew with flour at the beginning—stirring it into the sautéing onions and garlic, right before adding the liquid. We preferred the consistent, enveloping heat of the oven to the inconsistent heat of the burner for cooking the stew.