Hello Friends ! today we are here with a new cool dish you may like. It would be hard to find a simpler meal than Mr. Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat. Sprinkle chopped parsley over the finished dish, of course, a nod to the past that rewards in beauty and flavor alike. So, let’s know about it’s ingredients.
¼ cup olive oil
½ teaspoon thyme
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
1 bay leaf
2 cups water
4 whole cloves
4cups dry red wine
4 pounds lean, boneless chuck steak
6 sprigs parsley, tied in a bundle
6 tablespoons flour
Salt and freshly ground pepper to taste
6 large carrots, about 1 1/2 pounds, trimmed and scraped
With only ingredients you can’t make the dish. So, let’s know about the directions to make the dish.
Firstly cut the meat into two-inch cubes.
Secondly using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
Thirdly add the garlic and onions and cook, moving rarely, for another 10 minutes. Shake over with flour and mix to coat the meat equally.
Fourthly add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
In the meantime, cut the carrots into one-inch lengths. If the pieces are very big, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or awaiting the carrots are warm. Serve the stew spread with chopped rosemary.