Ingredients

Ingredients

• 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
• 3 tablespoons butter
• 2 cups all-purpose flour
• 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)
• Sea salt and freshly ground black pepper
• 1 bottle good quality dry red wine (recommended: Burgundy)
• 8 fresh thyme sprigs
• 6 garlic cloves, smashed
• 1 orange, zest removed in 3 (1-inch) strips
• 1/4 teaspoon ground cloves

• 2 bay leaves
• 2 1/2 cups beef stock
• 9 small new potatoes, scrubbed clean and cut in 1/2
• 1/2 pound carrots, peeled and sliced
• 2 cups frozen pearl onions, a large handful
• 1 pound white mushrooms, cut in 1/2
• 1/2 pound garden peas frozen or fresh
• Fresh flat-leaf parsley, chopped, for garnish
• Horseradish Sour Cream, recipe follows, for garnish
• Toasted Peasant Bread, recipe follows, for serving

HORSERADISH SOUR CREAM:

• 1 cup sour cream
• 1 tablespoon prepared horseradish
• Olive oil

• Salt and pepper
• Chives, finely chopped, as garnish

TOASTED PEASANT BREAD:

• 1 loaf peasant bread, sliced into 1/2-inch pieces
• Extra-virgin olive oil

• 4 garlic cloves, halved
• Chopped parsley leaves

Description

Cooking Channel Serves Up This The Ultimate Beef Stew Recipe Recipe From Tyler Florence Plus Many Other Recipes At CookingChannelTV.com.

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