Ultimate Beef Stew

Name: Ultimate Beef Stew
Ingredients: 14 cup extra virgin olive oil; 3 tablespoons butter; 2 cups flour; 2 -3 lbs beef boneless beef chuck shoulder pot roast, cut into 2 inch pieces; kosher salt; ground black pepper; 1 (750 ml) bottle wine (good quality dry red); 8 fresh thyme sprigs; 6 garlic cloves, smashed; 1 orange, zest of, zest removed in 3; 14 teaspoon ground cloves; 2 bay leaves; 2 12 cups beef stock; 9 small new potatoes, cut into bite size chunks; 12 lb carrot, peeled and sliced; 2 cups frozen pearl onions, a large handful (I use one diced yellow onion); 12 lb garden peas (frozen or fresh); fresh flat-leaf parsley, chopped, for garnish

18 ingredients

23 steps

Ingredients

14 cup extra virgin olive oil
3 tablespoons butter
2 cups flour
2 -3 lbs beef boneless beef chuck shoulder pot roast, cut into 2 inch pieces
kosher salt
ground black pepper
1 (750 ml) bottle wine (good quality dry red)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest of, zest removed in 3
14 teaspoon ground cloves
2 bay leaves
2 12 cups beef stock
9 small new potatoes, cut into bite size chunks
12 lb carrot, peeled and sliced
2 cups frozen pearl onions, a large handful (I use one diced yellow onion)
12 lb garden peas (frozen or fresh)
fresh flat-leaf parsley, chopped, for garnish

Directions

1

Preheat a large heavy-bottomed sauce pan over medium high heat with oil and butter.
2

While pan is heating, arrange flour on a large dish.
3

Season the cubed beef with some salt and pepper, then toss to coat.
4

Shake of excess flour, then add beef in a single layer to pan, being careful not to over crowd.
5

You might have to work in batches.
6

Thoroughly brown beef on all sides.
7

Remove to a plate and reserve.
8

Add wine to the pan and bring up to a simmer.
9

Scrape the bottom of the pan to loosen tasty bits.
10

Add meat once wine is hot.
11

Add thyme, smashed garlic, orange zest strip, ground cloves, salt and pepper to taste, and bay leaves.
12

Stir to combine.
13

Add beef stock.
14

Bring mixture to a boil then reduce to a simmer.
15

Cook uncovered until the liquid starts to thicken, about 15-20 minute.
16

Cover and cook on low heat for 2 1/2 hours.
17

After 2 hours, add potatoes, carrots, onions, and a pinch of sugar to balance out the acid in the wine.
18

Turn up heat and simmer, uncovered for 30 minutes, until the vegetables are tender.
19

Add the peas during the last minute of cooking.
20

Season with salt and pepper.
21

Remove thyme sprigs and orange peel.
22

Serve with crusty peasant bread.
23

Garnish with fresh chopped parsley.