Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle

  2. 3 tablespoons butter

  3. 2 cups all-purpose flour

  4. 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)

  5. Sea salt and freshly ground black pepper

  6. 1 bottle good quality dry red wine (recommended: Burgundy)

  7. 8 fresh thyme sprigs

  8. 6 garlic cloves, smashed

  9. 1 orange, zest removed in

  10. 3 (1-inch) strips

  11. 1/4 teaspoon ground cloves

  12. 2 bay leaves

  13. 2 1/2 cups beef stock

  14. 9 small new potatoes, scrubbed clean and cut in

  15. 1/2 pound carrots, peeled and sliced

  16. 2 cups frozen pearl onions, a large handful

  17. 1 pound white mushrooms, cut in

  18. 1/2 pound garden peas frozen or fresh

  19. Fresh flat-leaf parsley, chopped, for garnish

  20. Horseradish Sour Cream, recipe follows, for garnish

  21. Toasted Peasant Bread, recipe follows, for serving

  22. 1 cup sour cream

  23. 1 tablespoon prepared horseradish

  24. Olive oil

  25. Salt and pepper

  26. Chives, finely chopped, as garnish

  27. 1 loaf peasant bread, sliced into 1/2-inch pieces

  28. Extra-virgin olive oil

  29. 4 garlic cloves, halved

  30. Chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Preheat the oven to 500 degrees F.

  8. Put a sheet pan in the oven so that it gets good and hot.

  9. 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.

  10. Yield: 4 to 6 servings


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