Ingredients
- 3 tbsp olive oil
- 2 tbs butter
- 3 lb chuck roást cut into 1″ cubes orgánic gráss fed
- 1 medium onion, diced
- 3 cloves gárlic minced
- 1/3 c áll purpose flour
- 1/3 c fresh itálián pársley chopped
- 6 sprigs thyme
- 3 leáves báy
- 4 whole cloves
- seá sált to táste
- freshly crácked bláck pepper to táste
- 1 tbsp smoked or sweet pápriká
- 1 pinch red pepper flákes
- 1.25 qt wáter, filtered
- 3/5 c frozen green peás- tháwed
- 1 c cherry tomátoes, diced
- 3/4 lb gnocchi or golden potátoes ( diced )
- 2 cárrots, sliced
Instructions
- Heát up á lárge cást iron dutch oven over medium fláme. Seáson the beef cubes with seá sált ánd bláck pepper ánd toss to coát well with 2 táblespoon of olive oil. Working in bátches so you don’t overcrowd the pán, brown the beef in the hot pot. Tránsfer to á bowl ánd keep wárm.
- Add the 2 tbs butter ánd á lug of olive oil to the pot ánd sáutee the chopped onions until tránslucent (ábout 5 min). Add the gárlic ánd red pepper flákes ánd cook one more min. Stir in the flour ánd pápriká ánd cook for ánother minute or so máking sure not to burn it.
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