Beef Stew
  • 1/4 C extra-virgin olive oil, for frying, plus more to drizzle 
  • 3 T butter 
  • 2 C all-purpose flour 
  • 2 to 3 # beef chuck shoulder roast, cut into 2-inch pieces
  • kosher salt and freshly ground black pepper 
  • 1 bottle good quality dry red wine (I prefer Burgundy) 
  • 8 fresh thyme sprigs 
  • 6 garlic cloves, smashed 
  • 1 orange, zest removed in 3 (1-inch) strips 
  • 1/4 t ground cloves 
  • 2 bay leaves 
  • 2 1/2 C beef stock 
  • 1/2 pound small new potatoes, cut into bite size chunks 
  • 1/2 pound carrots, peeled and sliced 
  • 1 medium onion, diced 
  • 1 # white mushrooms, stemmed and cut in 1/2 
  • 1/2 # garden peas frozen
  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
  3. season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat
  4. shake off the excess flour and add the beef chunks in a single layer to the hot pan, work in batches
  5. thoroughly brown all of the cubes on all sides
  6. once all the meat has been browned remove it to a plate and reserve
  7. add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon
  8. 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
  9. 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
  10. cover and cook on low heat for 2 1/2 hours
  11. after 2 hours add potatoes, sliced carrots, diced onions and mushrooms, along with enough sugar to balance out the acid from the red wine
  12. turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender
  13. add the frozen peas during the last minute of cooking
  14. season with salt and pepper and remove the thyme sprigs