Ingredients matter, but order matters more

Heat must be controlled

Time cannot be skipped

Confidence without care leads to failure

You can’t eyeball it.

You can’t rush it.

And you definitely can’t multitask through it.

Ingredients (Serves 6, plus leftovers that taste better after reflection)

The Base

900 g (2 lb) beef chuck or lamb shoulder, cut into large cubes

Salt and freshly ground black pepper

2 tablespoons olive oil

The Logic Layer

2 large onions, diced

4 cloves garlic, minced

2 tablespoons tomato paste

The Structure

3 carrots, sliced thick

3 potatoes, cubed

2 celery stalks, chopped

The Variables

1 teaspoon paprika

½ teaspoon cumin

1 bay leaf

Fresh thyme

The Equation

1 liter (4 cups) beef broth

1 cup water or red wine

Step 1: Read the Problem Carefully

Before you turn on the stove, read the recipe all the way through.

Most people don’t.

That’s mistake number one — in math and in cooking.

Season the meat generously with salt and pepper.

Heat olive oil in a heavy pot over medium-high heat.

Brown the meat in batches.

Not all at once.

Crowding the pan lowers the temperature, just like rushing through a problem lowers accuracy.

Step 2: The False Confidence Phase

Remove the meat and set it aside.