Part 5/11:
Next, emphasis is placed on the vegetables: carrots are sautéed briefly to develop color, followed by the onions, which are cooked until soft and sweet. This step builds the foundational aromatic base of the stew. A splash of olive oil is added if needed to prevent sticking and to facilitate softening.
Building the Flavor Base
With the vegetables cooked, they are returned to the pot along with garlic, tomato paste, and any browned bits from the bottom of the pot—these are treasure troves of flavor. The mixture is stirred constantly to prevent burning; if necessary, a splash of water can deglaze the pan and lift these flavorful bits.