French Beef Stew

Cut 800 g beef chuck into 4 to 5 cm pieces and pat every surface dry. Season with salt and black pepper, then coat with 1 tablespoon flour in a thin layer rather than a heavy paste. Heat a heavy pot over high heat and melt 1 tablespoon butter. Add the beef in several batches so the pieces never overlap. Sear each face for 2 to 3 minutes until a deep brown crust forms, then remove the pieces while keeping the fond in the pot. Lower the heat to medium and cook 1 chopped onion and 2 carrots for about 5 minutes. Stir in 1 tablespoon tomato paste and cook for 1 minute, letting it darken slightly without sticking. Pour in 350 ml red wine and scrape every browned bit from the bottom into the liquid. Boil for 3 to 5 minutes, until the sharp alcohol aroma softens and the wine looks slightly concentrated. Return the beef and its juices with 400 ml beef stock and 1 teaspoon thyme. Bring to a boil, reduce to low, and simmer for 90 minutes with the lid slightly ajar and only small bubbles rising. Add 300 g potatoes for the final 25 to 30 minutes so they become tender without disappearing into the stew. Adjust the seasoning when a fork easily separates the beef. Turn off the heat and rest for 10 minutes before serving, allowing the sauce to settle around the meat and vegetables.