The Ultimate Beef Stew
INGREDIENTS
•
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
•
3 tablespoons butter
•
2 cups all-purpose flour
•
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
•
Sea salt and freshly ground black pepper
•
1 bottle good quality dry red wine (recommended: Burgundy)
•
8 fresh thyme sprigs
•
6 garlic cloves, smashed
•
1 orange, zest removed in three 1-inch strips
•
1/4 teaspoon ground cloves
•
2 bay leaves
•
2 1/2 cups beef stock
•
9 small new potatoes, scrubbed clean and cut in 1/2
•
1/2 pound carrots, peeled and sliced
•
2 cups frozen pearl onions, a large handful
•
1 pound white mushrooms, cut in 1/2
•
1/2 pound garden peas frozen or fresh
•
Fresh flat-leaf parsley, chopped, for garnish
•
Horseradish Sour Cream, recipe follows, for garnish
•
Toasted Peasant Bread, recipe follows, for serving
•
1 cup sour cream
•
1 tablespoon prepared horseradish
•
Olive oil
•
Salt and pepper
•
Chives, finely chopped, as garnish
•
1 loaf peasant bread, sliced into 1/2-inch pieces
•
Extra-virgin olive oil
•
4 garlic cloves, halved
•
Chopped parsley leaves
Comments & Reviews
Just A Pinch Sweepstakes