This is the simplest beef stew recipe I can make: nothing but the meat.
This is what you need for 4-6 servings:
2 lb. chuck roast
Pic1: simply beef stew
Pic2: brown Pic3: stew Pic4: serve
Brown the meat as dark as you can get it without burning it. Work in small batches with a very hot pan. The darker you brown the meat, the darker and more savory the sauce will be.
Transfer all to a 6-qt. pot.
Add enough water to nearly cover the meat. Add S&P, seasoning to taste.
Bring to a boil. Reduce heat and simmer 2-3 hrs. until the meat is tender. The sauce should be a light to dark brown color. Time depends on quality of meat and size of the pieces. Check for yourself. You should be able to separate a piece with a fork with a slight effort. Don't cook until it falls apart.
add bread, oil dough or other thickeners to the sauce.