Beef Stew for Beginners

When I first left home, I tried to make beef stew but couldn't remember how my mother made it.   It turned out just awful.  I think I used stewing beef and I didn't brown it.  I tried to make a gravy by adding flour, which didn't work either.   So here's the basic no-fail beef stew --- I make it often because it's always delicious and very easy if you have an onion and a few potatoes and carrots.   This is my mother's method -- no flour, just lovely broth.   This is a very basic stew --- just to show you how easy it is to make a delicious meal in minutes without any fancy spices or opening a can.  

There are numerous variations to stew -- with different vegetables, flavourings and spices.   You can also use pork or chicken or sausage.   No need to use a crock pot to make a stew.

Beef Stew
Ingredients:
1 large onion
2 tablespoons olive oil
1/2 to 1 pound of sirloin steak, with as much fat as possible for juiciness and flavour
2 carrots
2 large potatoes
1/2 small turnip or 1 parsnip (optional)
Sea or kosher salt
Pepper

Instructions:
Heat a flying pan or Dutch oven on medium heat.
Meanwhile, chop the onion.
When the rim is hot to the touch (about 2 minute), add 1 tablespoon of oil and heat (about 30 seconds).  Turn the pan to coat the bottom and sides with oil.
Add the onion and saute, tossing frequently with a wooden spoon or tongs.  
Meanwhile, slice the steak.  I usually make the pieces about 1 inch by 2 inches by a generous 1/4 inch thick.
When onions are partly soft, remove them to a bowl.  
Add another tablespoon of oil and heat for 30 seconds.   The pan and oil are hot enough if the oil sizzles when you add a piece of food.
Add the steak about 6 or 8 pieces at a time, flat side down making sure there is at least 1 inch clearance between the pieces and brown about 2 minutes on each side.  Do not move the pieces while they are browning.   Adding meat cools the oil and pan --- if the pan cools off too much, the meat won't sear and will steam in its own juice and dry out and you won't get the browning.  The browning seals in juices, add a defining dimension of flavour to the stew. 
As the pieces brown, remove them to the bowl with the onions.  If the meat is cold or partly frozen, you won't have good results with browning.  
Meanwhile, slice the carrots and potatoes into 1 inch pieces (leave the peel on the vegetables, just trim the ends any damaged parts).
Once all the pieces of steak are browned, add the meat and onions back to the pan.
Add the vegetables and 1/2 cup of water.
Add 1 teaspoon salt and freshly ground pepper.
Turn down the heat half way between low and medium, cover the pan with a lid and simmer 20 minutes until the vegetables are done.   Check frequently to make sure there is enough liquid to prevent burning.  This is called braising.  Braising makes the meat very tender and lifts all the browned bits off the bottom of the pan to flavour the liquid.