Stews don’t require any fussing while they cook – once they’re in the oven you’re free – they cook by themselves so you can have the whole kitchen cleaned up when guests arrive – perfect for those of us who entertain in the kitchen.

Beef stews, are great for entertaining since they can be made the day ahead. Stew flavours meld together as it sits so it tastes better next day. Gently re-heat in the oven, microwave or slow cooker before serving.

Browning the beef before simmering gives beef stew a rich colour and flavour.

For a stew-like dinner that’s faster to prepare, you can use a Simmering Steak instead of stewing cubes; that way, you have only one piece of meat to brown. Simmer as you would for making a stew.

Overcrowding meat in the pan will cause meat to steam rather than brown.

You can dredge the beef cubes in seasoned flour before browning if you like – but sprinkling the flour over the browned cubes is easier and less messy.

Onions are cut into wedges lengthwise so they keep their shape in the stew. Onions that are cut crosswise tend to melt down into the background of a stew when they cook.

If flavourings start to scorch add a splash of water to the pot.

A tight fitting lid and a heavy pot are essential for best braising.

Keep beef cubes roughly the same size and trim them – this way beef will all cook at about the same time

Use the right pot – a Dutch oven made from enameled cast iron just can’t be beat – think Le Creuset for example.

For Stew, the secret is in the simmer. Go slow. Take your time. Use a 325ºF (160ºC) oven for a good even heat or a slow cooker will do the trick too.