3 tbsp olive oil
2 tbs butter
3 lb chuck roast cut into 1″ cubes (organic grass fed)
1 medium onion diced
3 cloves garlic minced
1/3 cup all purpose flour
1/3 cup fresh italian parsley chopped
6 sprigs thyme
3 leaves bay
4 whole cloves
sea salt to taste
freshly cracked black pepper to taste
1 tbsp smoked or sweet paprika
1 pinch red pepper flakes
1.25 qt water, filtered
3/5 cup frozen green peas (thawed under some cold water)
1 cup fresh cherry tomatoes diced
3/4 lb gnocchi (or golden potatoes) diced
2 carrots (or parsnips) sliced into rounds
Heat up a large cast iron dutch oven over medium flame. Season the beef cubes with sea salt and black pepper and toss to coat well with 2 tablespoon of olive oil.
Working in batches so you don’t overcrowd the pan, brown the beef in the hot pot. Transfer to a bowl and keep warm.
Add the 2 tbs butter and a lug of olive oil to the pot and sautee the chopped onions until translucent (about 5 min). Add the garlic and red pepper flakes and cook one more minute until the garlic is fragrant. Stir in the flour and paprika and cook for another minute or so making sure not to burn it.
Deglaze the pot with the warm water whisking as you add it to break up any lumps that might form. Bring to a simmer.
Add the beef cubes back to the pot, the bay leaf, whole cloves and thyme.
Cover with a tight lid and allow it to simmer together for 2 1/2 hours stirring occasionally.
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