Ingredients :

• Braising beef — chuck or shin — Forget rump or fillet: too lean, too expensive, and they will toughen during long cooking. Chuck has that intramuscular fat that melts over 8 hours and gives the sauce a silky look. Cut the cubes yourself if possible, 3 to 4 cm on each side, to prevent them from crumbling along the way.
• Tomato paste — One tablespoon, no more. It brings a slight acidity and that deep reddish-brown color to the broth. If you don’t have any, a few crushed canned tomatoes will do—just reduce the broth slightly to compensate.
• Beef broth — Use a flavorful broth. High-quality cubes or homemade if you have it. This is what will concentrate over 8 hours, so if your broth is bland at the start, your stew will be bland at the end. No compromise on this.
• Fresh thyme — Not essential, but it really makes a difference. Toss a whole sprig into the pot and remove it before serving. Dried thyme also works—just a level teaspoon and you’re set.