Beef Stew


4 lb boneless chuck steak
1/2 cup olive oil
Salt and pepper, to taste
1 tbsp minced garlic
2 cups chopped onions
6 tbsp flour
4 cups red wine
4 cups water or broth
4 whole cloves
1 bay leaf
1/2 tsp thyme
6 sprigs parsley
6 carrots, 1 1/2 lb, trimmed


Cut meat into 2 inch cubes. Heat up a large cast iron dutch oven and add the oil. Add the beef in one layer, then season with salt and pepper. Stir and cook until browned on all sides.

Add the onions and cook until softened, then add the garlic and cook for 1 minute. Sprinkle in the flour and coat the meat evenly. Add in the wine and stir until the mixture boils and thickens. Stir in the water or broth, cloves, bay leaf, thyme, and parsley. Cover and simmer for 1 hour

Cut the carrots into one inch pieces and add them to the beef mix. Cover and continue to cook until the carrots are done, /serve with some chopped parsley.

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