A rich, slow-simmered beef stew with red wine, fresh thyme, garlic, and a hint of orange and clove. Potatoes, carrots, pearl onions, mushrooms, and peas make it a hearty one-pot meal. A dollop of horseradish sour cream adds a cool, tangy finish.
Servings: 6–8
Prep Time: 30 minutes
Cook Time: About 3 hours
Source: Tyler Florence
Ingredients
Beef Stew
- ¼ cup extra-virgin olive oil, for browning, plus additional for serving
- 3 tablespoons butter
- 2 cups all-purpose flour, for dredging
- 2–3 pounds beef chuck shoulder roast, cut into 2-inch pieces
- Sea salt and freshly ground black pepper
- 1 bottle good-quality dry red wine, preferably Burgundy
- 8 sprigs fresh thyme
- 6 garlic cloves, smashed
- Zest of 1 orange, removed in 3 strips about 1 inch wide
- ¼ teaspoon ground cloves
- 2 bay leaves
- 2½ cups beef stock
- 9 small new potatoes, scrubbed and halved
- ½ pound carrots, peeled and sliced
- 2 cups frozen pearl onions
- 1 pound white mushrooms, halved
- Pinch of sugar
- ½ pound fresh or frozen peas
- Fresh flat-leaf parsley, chopped, for garnish
- Toasted peasant bread, for serving
Horseradish Sour Cream
- 1 cup sour cream
- 1 tablespoon prepared horseradish
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Fresh chives, finely chopped, for garnish
Instructions
- Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Spread the flour on a large plate or shallow dish. Season the beef generously with salt and freshly ground black pepper, then toss the beef in the flour until lightly coated. Shake off the excess flour.
- Working in batches to avoid overcrowding the pan, add the beef in a single layer and brown thoroughly on all sides. Transfer the browned beef to a plate and set aside.
- Add the red wine to the pot and bring to a simmer. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits.
- Return the beef to the pot. Add the thyme, garlic, orange zest, ground cloves, bay leaves, beef stock, and additional salt and pepper to taste.
- Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 15–20 minutes, until the liquid begins to thicken slightly.
- Cover the pot, reduce the heat to low, and gently simmer for 2 hours.
- Add the potatoes, carrots, pearl onions, mushrooms, and a small pinch of sugar. Increase the heat slightly and simmer uncovered for another 30 minutes, or until the beef and vegetables are tender.
- Add the peas during the final minute of cooking.
- Taste and adjust the seasoning with salt and pepper. Remove and discard the thyme sprigs, bay leaves, and orange zest.
Horseradish Sour Cream
- In a small bowl, combine the sour cream, prepared horseradish, and a drizzle of olive oil.
- Mix until thoroughly combined and season to taste with salt and freshly ground black pepper.
To Serve
Ladle the hot stew into individual bowls. Garnish with chopped parsley and a light drizzle of extra-virgin olive oil.
Top each serving with a dollop of Horseradish Sour Cream and sprinkle with finely chopped chives.
Just before serving, tuck a slice of toasted peasant bread into the side of each bowl so that it is partially submerged in the rich red-wine broth.