The Ultimate Beef Stew
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
Butter2 cups
All-Purpose Flour1
Sea Salt1 tsp
Ground Cloves2.5 cups
Beef Stock1 cup
Sour Cream1 tbsp
Prepared Horseradish1
SaltDirections:
1
Season with salt and pepper and remove the thyme sprigs
2
Watch how to make this recipe
3
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter
4
While the pan is heating, arrange the flour on a large dish
5
Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat
6
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
7
Thoroughly brown all of the cubes on all sides
8
Once all the meat has been browned remove it to a plate and reserve
9
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
10
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
11
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
12
Cover and cook on low heat for 2 1/2 hours
13
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
14
Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender
15
Add the frozen peas during the last minute of cooking
16
To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream
17
Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew
18
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined
19
Season with salt and pepper
20
Add a dollop of the mixture on top of the stew and garnish with chopped chives
21
Preheat the oven to 500 degrees F
22
Put a sheet pan in the oven so that it gets good and hot
23
Place the bread slices on the hot sheet pan
24
Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted
25
Rub the bread slices with the garlic cloves, and discard garlic
26
Sprinkle with parsley and serve