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Tyler's Ultimate: Brilliant Simple Food
to Make Any Time
 
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The Ultimate Beef Stew
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Yield: 4 to 6 servings
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 half
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in half
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
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 sub-
merged 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.
Featured Archive Recipes:
Beef and Brew
Beef Burgundy (Boeuf a la Bourguignonne), Gigi's
Beef with Carrots Prepared the Traditional Way
Boeuf aux Carottes à l’Ancienne)
Beef Stew, Dijon and Cognac
Beef Stew with Noodles, Gigi's
Boiled Beef with Chive-Horseradish Sauce
(Salzburger Gekochter Tafelspitz)
Boiled Beef Dinner, Gigi's
Bootlegger's Beef
Comforting Shredded Beef and
Softly Simmered Onions
Daube of Beef Short Ribs
Neapolitan Pot Roast and Creamy
Pasta Sauce
Oxtails, Braised, with Red Wine and Onions
Red Wine-Braised Short Ribs with Garlic
Mashed Potatoes (Charlie Trotter)
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