NY Times

A Recipe too Good not to Share Andrew Scrivani for The New York Times Some food pictures are just too good not to share. And when the recipe is from none other than Craig Clairborne, you're going to want to try it. Now, I know that this might be more appropriate for a cold winter night, but if you're in the mood for some good home cookin' a hearty beef stew is going to taste great anytime of the year. Serve this over your favorite noodles. Can you say? - Delicious! Think about a loaf of warm bread; pair your stew with a hearty red wine, and you've got a complete meal. INGREDIENTS 4 pounds lean, boneless chuck steak¼ cup olive oil Salt and freshly ground pepper to taste1 tablespoon finely chopped garlic2 cups coarsely chopped onions6 tablespoons flour4 cups dry red wine2 cups water4 whole cloves1 bay leaf½ teaspoon thyme6 sprigs parsley, tied in a bundle6 large carrots, about 1 1/2 pounds, trimmed and scraped PREPARATION Cut the meat into two-inch cubes.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.Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.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