- 1/4 c. extra-virgin olive oil, for frying, plus more to drizzle
- 3 Tbsp. butter
- 2 c. all-purpose flour
- 2-3 lbs. beef chuck shoulder roast, cut into 2" pieces (also called chuck shoulder pot roast and chuck roast boneless)
- Sea salt
- Freshly ground black pepper
- 1 bottle good quality dry red wine (recommended: Burgendy)
- 8 fresh thyme sprigs
- 6 garlic cloves, smashed
- 1 orange, zest removed in 3 (1") strips
- 1/4 tsp. ground cloves (you can add a little extra here to taste)
- 2 bay leaves
- 2-1/2 c. beef stock
- pinch of sugar
- 9 small new potatoes, scrubbed clean and cut in 1/2
- 1/2 lb. carrots, peeled and sliced
- 2 c. frozen pearl onions, a large handful
- 1 lb. white mushrooms, cut in 1/2
- 1/2 lb. garden peas, frozen or fresh
- Flat fresh-leaf parsley, for garnish
- Horseradish sour cream, for garnish (recipe follows)
- Toasted peasant bread, for serving (recipe follows)
Methods:
- Preheat a large heavy-bottom 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 excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd 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 (i.e. de-glaze!).
- Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strips, 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 30 minutes. If needed, you can throw in a bit more flour to thicken.
- Cover and cook on low heat for 2-1/2 hours.
- After 2 hours, add the 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 45-60 minutes more, until the vegetables and the meat are tender.
- Add the frozen peas in 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 or Toasted Peasant Bread, half way submerged into the stew.
Horseradish Sour Cream
Materials:
- 1 c. sour cream
- 1 Tbsp. prepared horseradish
- Olive oil
- Salt and pepper
- Chives, finely chopped, as garnish
Methods:
- Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix thoroughly until combined.
- Season with salt and pepper.
- Add a dollop of he mixture on top of the stew and garnish with chopped chives.
Toasted Peasant Bread
Materials:
- 1 load peasant bread, sliced into 1/2" pieces
- Olive oil
- 4 garlic cloves, halved
- Chopped parsley leaves
Methods:
- Preheat the oven to 500F.
- Put a sheet pan in the oven so that it gets good and hot.
- Place the bread slices on the hot sheet sheet pan. Drizzle the bread with the extra-virgin olive oil and 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: 4-6 servings
