Preheat your oven to 350”F

In a large cast iron dutch oven add a lug of olive oil and sear the garlic cloves until golden all over. Transfer to a plate.

Add the onion to the pan and saute until it starts to caramelize, about 15 minutes.

Then add the beef cubes to the pot with the onions and sprinkle with the flour over the top. Toss to coat well all over and cook for a few minutes.

Add the thyme, rosemary, bay leaf and cloves to the pot together with the red wine.

Bring everything to a gentle simmer and add the garlic cloves back to the pot. Cook for 10 minutes until the wine has reduced a little.

Stir in the fire roasted tomatoes, sea salt and the water. Cover with a tight lid and transfer to the preheated oven for 2 hours.

After 2 hours have passed, carefully add chopped carrots, rainbow carrots, potatoes and mushrooms to the stew, give it a gentle stir, cover and cook another 25 to 30 minutes until the potatoes and carrots are cooked through and the meat falls apart when stabbed with a fork.

Meanwhile clean the scallions and cut them in half. Drizzle with a little bit of olive oil and a pinch of sea salt. Toss to coat and pan sear them in a cast iron skillet until nice golden charr marks form. About 3 minutes.

Ladle the beef stew into bowls, sprinkle with the parsley and a nice drizzle of extra virgin olive oil. Divide the scallions between bowls and serve hot with lots of crusty garlic bruschetta to soak up all the gravy.