It’s difficult to imagine a more fulfilling lunch than this hearty beef stew, which pairs nicely with buttered noodles and a glass of powerful red wine, plus it’s quite easy to make! A little sprinkle of cloves, augmented by a little thyme, lends a flowery note to the gravy, which matches wonderfully with the carrots you add near the end of the cooking process to keep them from becoming mushy in the heat. Of course, garnish the finished meal with chopped parsley, a homage to the past that pays off in both looks and flavor.
2 kg chuck steak cut into cubes or beef cubes from the butcher
¼ cup olive oil
Salt and pepper
1 tablespoon garlic
2 cups chopped onions
6 tablespoons flour
4 cups red wine
2 cups water or beef stock
4 whole cloves
2 bay leaves
½ teaspoon thyme
6 sprigs parsley
6 large carrots
Extra parsley for garnish
Heat the oil in a big skillet and arrange the meat cubes in one layer. Season with salt and pepper, and simmer for about 10 minutes, tossing and flipping the pieces frequently to make sure they brown nicely.
Cook, stirring regularly, for another 10 minutes after adding the garlic and onions. Toss the meat with flour and mix to evenly coat it.
Stir in the wine until the mixture thickens and boils. Add the water or beef stock and stir to combine. Mix in the cloves, bay leaf, thyme, and parsley in a bowl. Simmer for one hour.
Cut the carrots into one-inch lengths in the meantime. Cut the chunks in half lengthwise if they are particularly large. Toss them in with the beef. Cook for another 30 minutes, or until the carrots are soft, covered.
Serve the stew with additional chopped parsley on top.