↞ recipe box start page
Category: Soups and Stews
Prep Time: Cook Time: Total Time:
* 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, do not include pith which makes the whole stew bitter.
* 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
Directions
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 over crowd 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 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
Horseradish Sour Cream:
* 1 cup sour cream
* 1 tablespoon prepared horseradish
* Olive oil
* Salt and pepper
* Chives, finely chopped, as garnish
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
Toasted Peasant Bread:
* 1 loaf peasant bread, sliced into 1/2-inch pieces
* Extra-virgin olive oil
* 4 garlic cloves, halved
* Chopped parsley leaves
Preheat the oven to 500 degrees F.
Put a sheet pan in the oven so that it gets good and hot.
Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
Yield: 4 to 6 servings
view more member recipes
Ultimate Beef Stew
view my recipes
print
save
Category: Soups and Stews
Prep Time: Cook Time: Total Time:
* 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, do not include pith which makes the whole stew bitter.
* 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
Directions
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 over crowd 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 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
Horseradish Sour Cream:
* 1 cup sour cream
* 1 tablespoon prepared horseradish
* Olive oil
* Salt and pepper
* Chives, finely chopped, as garnish
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
Toasted Peasant Bread:
* 1 loaf peasant bread, sliced into 1/2-inch pieces
* Extra-virgin olive oil
* 4 garlic cloves, halved
* Chopped parsley leaves
Preheat the oven to 500 degrees F.
Put a sheet pan in the oven so that it gets good and hot.
Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
Yield: 4 to 6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef Stew With Ale
by sgre52160
2 lbs beef brisket, trimmed and cut into large 2-inch dice Coarse salt and coarse ground pepper to taste About 2 tbsp Wondra flour About 5 tbsp canola oil 2 cups Portobello mushroom caps, wiped cl
by sgre52160
2 lbs beef brisket, trimmed and cut into large 2-inch dice Coarse salt and coarse ground pepper to taste About 2 tbsp Wondra flour About 5 tbsp canola oil 2 cups Portobello mushroom caps, wiped cl
Beef Stew
by sgre52160
2 lbs beef tenderloin in 1-inch cubes Flour for dredging 2 tbsp butter 2 tbsp oil 2 cloves garlic, minced Salt and pepper 2 cups dry red wine 2 cubes beef bouillon dissolved in 2 cups of
by sgre52160
2 lbs beef tenderloin in 1-inch cubes Flour for dredging 2 tbsp butter 2 tbsp oil 2 cloves garlic, minced Salt and pepper 2 cups dry red wine 2 cubes beef bouillon dissolved in 2 cups of
A Mean Beef Stew
by sgre52160
1 lb beef flank steak, well trimmed and cut into 1 inch chunks 1/4 cup flour 1/2 tsp garlic powder, onion powder, salt and pepper 4 medium carrots, cut into 1 inch chunks 2 large celery ribs, cut
by sgre52160
1 lb beef flank steak, well trimmed and cut into 1 inch chunks 1/4 cup flour 1/2 tsp garlic powder, onion powder, salt and pepper 4 medium carrots, cut into 1 inch chunks 2 large celery ribs, cut
view more member recipes