📖 Instructions

1. **Prep Your Ingredients:** Begin by patting the beef chuck dry with paper towels. This is a crucial step for achieving a good sear! Cut the beef into 1.5 to 2-inch cubes. Mince the garlic cloves and grate or finely chop the ginger. Slice the onion and carrots into roughly 1-inch pieces, and chop the celery similarly. If using potatoes, peel and chop them into 1-inch cubes as well. Have all your ingredients ready; this is called 'mise en place' and it makes cooking much smoother.
2. **Sear the Beef:** Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the beef cubes on all sides until a deep, dark crust forms. This crust means flavor! Don't rush this step. Remove the browned beef with a slotted spoon and set aside in a bowl.
3. **Sauté Aromatics:** Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, if needed. Add the sliced onions, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables start to soften and the onions become translucent. Scrape up any browned bits from the bottom of the pot as you stir; these are full of flavor.
4. **Infuse with Flavor:** Add the minced garlic and grated ginger to the pot. Cook for just 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic! Stir in the chili garlic paste, tomato paste, and flour. Cook for 2-3 minutes, stirring, to allow the raw flour taste to cook out and the pastes to toast slightly, which deepens their flavor. It'll become a thick, fragrant mixture.
5. **Deglaze and Build Broth:** Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to loosen any remaining browned bits. This process is called deglazing and adds incredible depth of flavor. Stir in the soy sauce, brown sugar, bay leaf, and dried oregano. Bring the mixture to a gentle simmer.
6. **Combine and Simmer:** Return the browned beef (and any accumulated juices) to the pot. If you're using potatoes, add them now. Ensure the beef is mostly submerged in the liquid. Bring the stew back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2 hours, or until the beef is fork-tender. Check periodically to ensure it's not boiling too vigorously and stir to prevent sticking.
7. **Check for Tenderness and Adjust:** After about 2 hours, check the beef for tenderness. It should pull apart easily with a fork. If not, continue simmering, covered, for another 30 minutes to an hour, checking every so often. Once tender, taste the stew and adjust seasonings as needed. You might want a little more salt, pepper, or a pinch more sugar to balance the chili.
8. **Thicken (Optional):** If you prefer a thicker stew, you can uncover the pot for the last 30 minutes of cooking, allowing some of the liquid to reduce. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Stir this into the simmering stew and cook for another 5 minutes until thickened. This is a good trick!
9. **Serve and Enjoy:** Remove the bay leaf before serving. Ladle the hot chili-garlic beef stew into bowls. Garnish with fresh chopped cilantro or green onions, if desired. Serve with crusty bread, rice, or mashed potatoes. It truly is wonderful.
10. **Storing Leftovers:** Let any leftover stew cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. This stew often tastes even better the next day as the flavors have more time to meld. To reheat, gently warm on the stovetop over medium-low heat or in the microwave.