Beef Stew

– put the meat into a bowl, add the flour and mix well making sure all the cubes are dusted completely;
– chop the onion finely and put it into a large pot;
– add 1 pinch of table salt, 4 full spoons of extra virgin olive oil and mix well;
– chop the carrots into small cubes and put them onto the onion;
– top with the crushed garlic clove;
– put the saucepan on the stove on medium heat;
– as soon as the onion starts to sauté lower the heat to minimum, cover the saucepan and let the vegetables simmer slowly;
– when the vegetables become soft (it will take around 15 minutes) remove the lid and add the meat;
– stir well and let it cook for about 30 seconds, add the ground spices and mix well;
– pour the wine;
– when the wine starts evaporating, add the tomato paste and mix well;
– when the wine evaporated, pour the hot broth and stir well;
– add the bay leaf, put the fire to minimum and cover the pot with the lid and let it cook for about 4 hours;
– about 20 minutes before finalizing the cooking of the stew, add the peeled potato chopped into cubes;
– when the potato is cooked, remove the pot from the stove and serve the stew with some nice bread, boiled rice or polenta (Italian cornmeal mash).