A good, trusty recipe for classic beef stew should be in every cook's repertoire. Stewing transforms tough, sinewy cuts into tender, yielding meat, but this doesn't mean that you can use just any cut of meat. This recipe employs all the flavor-building stewing and braising techniques: browning the beef in batches to achieve deep caramelization, sautéing the aromatic vegetables, and the addition of tomato paste. But, here, we're going a couple steps further by including minced anchovies and a piece of salt pork, both of which heighten the savoriness of the stew without asserting their own flavors (trust us). Mastering these tricks and more will allow you to make your own stew with lamb or pork, and the liquids, seasonings, and vegetables of your liking.