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...
- Yield: 6 servings
- Cooking time: 3 Hour 0 Min
- Publisher: Foodnetwork.com
- 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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