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: Foodnetwork.com
- 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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