Ingredients: |
Ingredients: 1/4 c. extra-virgin olive oil for frying, more to drizzle
3 tbsp. butter
2 c. all-purpose flour
2 to 3 pounds beef pot roast, cut into 2 in. cubes
Salt & pepper to taste
1 bottle dry red wine
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 tsp. ground cloves
2 bay leaves
2 1/2 c. beef stock
9 small new potatoes, cut in 1/2
1/2 lb. carrots, peeled and sliced
2 c. pearl onions
1 lb. white mushrooms, cut in 1/2
1/2 lb. garden peas
Fresh flat-leaf parsley, chopped, for garnish
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Directions: |
Directions:Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While pan is heating, arrange flour on a large dish. Season the cubed beef with salt and pepper and then toss in the flour to coat. Shake off the excess flour and add beef chunks to the hot pan. Once meat has browned remove it to a plate and reserve.
Add wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon. Once the wine is hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, 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.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar. Turn 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. |
This recipe for Beef Stew is from