3 lbs stew beef, cubed
1 lb farfalle bow-tie pasta
2-3 C beef stock
3 C red wine (cabernet)
5 carrots, chopped
4 slices bacon, cut into strips
4 cloves garlic, minced
2 onions, finely chopped
2 bay leaves
3 Tbsp all-purpose flour
2 Tbsp extra-virgin olive oil
1 Tbsp tomato paste
1 tsp dried thyme
1/2 tsp rosemary
1/2 tsp cloves
kosher salt and freshly ground pepper, to taste
Preheat oven to 450 F degrees.
Pat cubed beef dry with a paper towel, to remove excess moisture.
Heat olive oil in a large Dutch oven, over medium heat. Cook bacon strips until browned and crispy. Remove to a bowl, leaving bacon fat in the pot.
Turn heat to medium-high. In batches, brown cubed beef, adding more olive oil if necessary. Transfer to bowl with bacon, and set aside.
Sauté onions and carrots, seasoned with salt and pepper, until softened and tender.
Add beef and bacon to the vegetables. Sprinkle in flour. Stir to combine. Transfer to a baking dish and bake for 4 minutes, uncovered.
Stir, and roast for another 4 minutes.
Stir tomato paste into beef and veggies.
Cook for 3-5 minutes.
Add liquid ingredients until meat is just submerged. Add garlic, bay leaves, thyme, rosemary, and cloves. Let simmer.
Cover and bake for 2 hours.
Check to see how much liquid is left, adding more stock if meat is no longer covered.
Cook for an additional hour.
Sauce should be reduced and thickened. Meat should be falling apart.
Taste and adjust seasoning, if necessary.
In the last 20 minutes of baking, bring a large pot of salted water to a boil. Cook farfalle according to packaging directions, until al dente.
Serve over pasta.