Kati Kati

Preparation

1. Heat the vegetable oil in a large heavy pot over medium-high heat until it shimmers, then add the beef cubes in batches without crowding the pan and brown on all sides until deeply caramelized, about 8-10 minutes total. This browning creates the foundation of flavor for the entire stew, so do not rush this step.
2. Remove all the browned beef and set aside on a plate, then add the chopped onions to the same pot and cook for 4-5 minutes until they become translucent and just beginning to stick to the bottom. Scrape up all the caramelized bits from the bottom of the pot with a wooden spoon as you stir.
3. Return the beef to the pot and add the diced potatoes, carrots, green beans, and peas along with the beef broth or water, tomato paste, bay leaves, fresh thyme sprigs, worcestershire sauce, salt and black pepper. Stir well to combine all ingredients evenly.
4. Bring the mixture to a boil over medium-high heat, then immediately reduce heat to low, cover the pot with a lid, and let it simmer gently for 1.5 hours, stirring occasionally every 20-30 minutes. The beef should become extremely tender and almost falling apart when stirred.
5. After 1.5 hours, taste the broth and adjust seasoning with additional salt and pepper if needed, then cook uncovered for the final 10-15 minutes to allow excess liquid to reduce and the sauce to thicken slightly and coat the vegetables and meat. The finished stew should be thick and hearty, not soupy.