The Ultimate Beef Stew

Get this all-star, easy-to-follow The Ultimate Beef Stew recipe from Tyler Florence

Directions Watch how to make this recipe. 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...

  • Yield: 4 to 6 servings
  • Cooking time: 3 Hour 0 Min
  • Rating: 5/5
  • Publisher:


  • 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 3 (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

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