Ingredients :

• Braising beef — Go for chuck or shank. Definitely not grilling beef — it would turn dry and tough. Chuck is fatty and gelatinous, designed to melt over low heat. Cut it into large 4-5 cm cubes. If they’re too small, they’ll disappear during cooking.
• Tomato paste — One tablespoon, no more. Its role isn’t to provide a tomato flavor — it’s to deepen the color and add a slight acidity that balances the fat. Sauté it for 30 seconds in the pot before adding the broth; it makes all the difference.
• Beef broth — Warm if possible. Pouring cold broth into a scorching pot stops the temperature rise and affects the final texture. A good homemade stock is ideal. Otherwise, store-bought cubes or cartons work — choose the lowest sodium you can find, and adjust the seasoning yourself.
• Carrots — In thick rounds or chunks. Not too thin, or they’ll disintegrate before the end. They’re going to cook for two hours — give them some substance.