A hearty and flavorful beef stew inspired by the classic Provencal cuisine, perfect for a cozy dinner.
Preheat your oven to 300°F (150°C).
Preheating the oven ensures even cooking from the start.
Heat the olive oil in a Dutch oven over medium heat.
Using a Dutch oven helps retain heat and moisture for tender meat.
Add the garlic and sauté until fragrant, about 2 minutes. Remove the garlic and set aside.
Be careful not to burn the garlic as it can turn bitter.
Increase the heat to medium-high and add the beef. Brown the beef on all sides, then remove and set aside.
Browning the beef adds depth of flavor to the stew.
Pour the red wine into the pot and deglaze by scraping the bottom to release any browned bits.
Deglazing with wine adds a rich flavor to the dish.
Return the beef and garlic to the pot. Add the carrots, onions, tomato paste, rosemary, thyme, ground cloves, diced tomatoes, bay leaf, salt, and pepper.
Layering the ingredients ensures even cooking and flavor distribution.
Bring the mixture to a boil, then cover and transfer to the oven.
Covering the pot retains moisture and helps tenderize the beef.
Bake for 2.5 hours or until the beef is tender.
Check the stew occasionally to ensure it doesn't dry out.
Remove the bay leaf before serving.
Removing the bay leaf prevents any overpowering flavors.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with crusty bread or mashed potatoes for a complete meal.
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