Scar's Shadowy Stew with Savanna Spiced Flatbread

Directions

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. 2

   Brown the beef in batches, ensuring not to overcrowd the pot, about 3-4 minutes per side. Remove browned beef to a plate and set aside.
3. 3

   Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. 4

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 5 minutes.
5. 5

   Return the beef to the pot. Add beef broth, diced tomatoes, carrots, celery, bay leaves, dried thyme, and smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until beef is fork-tender.
6. 6

   While the stew simmers, prepare the flatbread. In a large bowl, combine flour, warm water, 1 teaspoon salt, and 1 teaspoon olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
7. 7

   Divide the dough into 8 equal pieces. Roll each piece into a thin, roughly 6-inch round. Heat a dry cast iron skillet or non-stick pan over medium-high heat. Cook each flatbread for 1-2 minutes per side, until puffed and lightly browned.
8. 8

   Taste the stew and adjust seasoning if necessary. Remove bay leaves before serving. Serve the hearty stew hot, garnished with fresh chopped parsley, alongside the warm, spiced flatbreads for dipping.
9. 9

   For the flatbread: 1 teaspoon instant yeast
10. 10

    For the flatbread: 1 teaspoon sugar
11. 11

    For the flatbread: 1 teaspoon salt
12. 12

    For the flatbread: 1 tablespoon olive oil