Prep 30 mins
Cook 3 hrs
Tyler Florence's Ultimate Beef Stew. Serve with Horseradish Sour Cream. Note that the flour is only for dredging the meat; any excess should be discarded. (Also, it screws up the nutrition information, since you only actually keep about 1/2 cup of the flour by the time you're done. The actual calorie count is more like 710.)
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons butter
- 2 cups all-purpose flour
- 2 -3 lbs boneless beef chuck shoulder pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
- sea salt
- fresh ground black pepper
- 750 ml dry red wine (recommend a Burgundy)
- 8 sprigs fresh thyme
- 6 garlic cloves, smashed
- 3 slices orange zest, 1-inch each
- 1⁄4 teaspoon ground cloves
- 2 bay leaves
- 2 1⁄2 cups beef stock
- 9 small new potatoes, scrubbed clean and cut in half
- 1⁄2 lb carrot, peeled and sliced
- 2 cups white pearl onions
- 1 lb white mushroom, cut in half
- 1⁄2 lb green peas, frozen or fresh
- flat leaf parsley, chopped, for garnish
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan; you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned, remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
- To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of recipe #256718 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
This is a wonderful stew. I can't believe I am the first to review this recipe. Come on guys, this is Tyler Florence!! The meat is fall apart tender, def. worth the small time it took to cut up the roast (which I got on a great sale) and the simmering time. I didn't realize that I was short on wine until I was ready to use it so I only had about a cup. I think it was enough, it had that lovely full-bodied flavour (not to say that more would not be fine). I wondered about the cloves and orange zest but put them in. I can't say that I could pick out those flavours but the combination was great. I have never used mushrooms in stew before and they were so good. No new potatoes at this time of year so I used a half bag of the little ones you buy in the grocery store. I did have to add at least one to two cups more broth as it did get very thick even though I used less than 1 cup of flour for dredging. Try this, you won't be sorry! Thanks for sharing this recipe, it will be made again.
Great recipe. Highly recommended.