Savory Red Wine Beef Stew

1. Sear the Beef

Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the beef cubes in batches, ensuring not to overcrowd the pan. Season the meat with salt and freshly ground pepper. Cook the beef, turning occasionally, until each piece is well-browned on all sides. This should take about 10 minutes.

2. Cook Onions and Garlic

Next, add the finely chopped garlic and coarsely chopped onions to the skillet with the browned beef. Stir and cook for another 10 minutes, until the onions are softened and slightly golden.

3. Thicken with Flour

Sprinkle the flour over the beef and vegetables, stirring well to evenly coat everything. This will help thicken the stew as it cooks.

4. Add Wine and Water

Pour in the dry red wine, stirring continuously until the mixture comes to a boil and thickens slightly. Add the water, ensuring the liquid covers the meat and vegetables.

5. Add Spices and Herbs

Toss in the whole cloves, bay leaf, thyme, and the bundle of parsley sprigs. Bring the mixture back to a gentle simmer.

6. Simmer the Stew

Cover the skillet, reduce the heat to low, and let it simmer for about 1 hour. This slow cooking allows the flavors to meld together beautifully, and the beef becomes tender and infused with the aromatic spices.

7. Add Carrots

While the stew simmers, prepare the carrots by trimming, scraping, and cutting them into one-inch lengths. After the stew has simmered for an hour, add the carrots to the skillet. Cover again and continue cooking for an additional 30 minutes, or until the carrots are tender.

8. Adjust Seasoning and Serve

Once the stew is ready, taste and adjust seasoning with additional salt and pepper if needed. Serve the stew hot, garnished with freshly chopped parsley for a pop of color and added freshness.