1-First Step: Prepare the ingredients Wash, peel, and cut the vegetables before you turn on the heat. Cube the potatoes, slice the carrots, and chop the onion. Pat the beef stew meat dry with paper towels so it browns better in the pot.

2-Second Step: Heat the oil Place the Dutch Oven on the stovetop and heat 2 tablespoons of oil over medium heat. Preheating the pot helps it cook more evenly, which is one of the best tips for steady results. This also lowers the chance of the meat sticking too fast.

3-Third Step: Brown the beef Add the beef stew meat to the hot oil and brown it for about 5 minutes. Stir as needed so the pieces color on several sides. This step adds flavor to the final dish and gives the broth a richer taste.

4-Fourth Step: Add the vegetables and broth Once the beef has browned, add the cubed potatoes, sliced carrots, chopped onion, and 4 cups of beef broth. Stir gently so the ingredients spread evenly across the pot. At this point, you can season lightly with salt and pepper, but save the final adjustment for later.

5-Fifth Step: Bring to a boil Raise the heat until the mixture comes to a boil. This starts the cooking process and helps the broth move through all the ingredients. Watch the pot closely so it does not boil over.

6-Sixth Step: Simmer covered until tender Reduce the heat to low, cover the Dutch Oven, and let everything simmer for 1 to 2 hours. The beef should become tender, and the potatoes and carrots should soften without falling apart. Stir occasionally to prevent sticking and to keep the heat moving through the pot.

7-Final Step: Taste and serve When the meat feels soft and the vegetables are cooked through, taste the broth and adjust the seasoning with more salt and pepper if needed. Serve hot in bowls with plenty of broth. A 1-cup serving gives a comforting balance of protein, carbs, and fat, which works well for lunch or dinner.