The Ultimate Beef Stew

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

Directions To make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and...


  • 2 to 3 pounds beef shoulder, cut into 2-inch pieces
  • 8 fresh thyme sprigs, plus 4 sprigs
  • 2 carrots, cut into 1/4-inch slices
  • 6 garlic cloves, smashed
  • 2 cups blanched and peeled red pearl onions
  • 1 orange, peel cut in large strips
  • Cloves, a few
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 1 bottle good quality dry red wine (recommended: Burgundy)
  • 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
  • 3 tablespoons butter
  • Sea salt and freshly ground black pepper
  • Bouquet Garni
  • 2 1/2 cups beef stock
  • 1/2 pound baby carrots
  • 1/2 pound garden peas
  • 1 pound white mushrooms, cut in half
  • Pinch sugar
  • Fresh flat-leaf parsley, chopped, as garnish
  • Chives, finely chopped, as garnish
  • Garlic puree, recipe follows
  • Croutons, recipe follows
  • Serving suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree
  • 2 heads garlic, cut in half horizontally
  • 2 tablespoons olive oil
  • 1 sprig thyme
  • Salt and pepper
  • Olive oil, for frying
  • 6 slices bread

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