Farmer and Cook
1. Heat up a large cast iron dutch oven over medium flame. Season the beef cubes with sea salt and black pepper. Add Olive oil to pan and working in batches so you don’t overcrowd the pan, brown the beef in the hot pot. Transfer to a bowl and keep warm.
2. Add the 2 tbs butter and sautee the chopped onions until translucent (about 5 min). Add the garlic and red pepper flakes and cook one more min. Stir in the flour and paprika and cook for another minute or so making sure not to burn it.
3. Deglaze the pot with the wine or warm water whisking as you add it to break up any lumps that might form. Bring to a simmer.
4. Add the beef cubes back to the pot, add the bay leaf, whole cloves and thyme (use cheese cloth bag or strainer if desired). Cover with a tight lid and allow it to simmer together for 2 1/2 hours stirring occasionally.
5. Add the carrots (and potatoes if using) to the stew, turn the flame up to med-low and simmer partially covered for another 20 minutes or so until the carrots are cooked through. Remove from heat. If using potato gnocchi add them in the last 5 minutes of cooking or boil separately then add them to the stew.
6. Adjust seasonings to your taste and serve the homemade beef stew with crusty bruschetta and sprinkled with the fresh parsley.
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