The Ultimate Beef Stew might be just the main course you are searching for. One portion of this dish contains around 56g of protein, 65g of fat, and From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. A mixture of peasant bread, mushrooms, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.
Instructions
1
Watch how to make this recipe.
2
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
Ingredients you will need
Butter
Cooking Oil
Equipment you will use
Dutch Oven
Sauce Pan
3
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. 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. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Ingredients you will need
Ground Black Pepper
All Purpose Flour
Shake
Beef
Meat
Salt
Equipment you will use
Frying Pan
4
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. 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. 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.
Ingredients you will need
Ground Black Pepper
Ground Clove
Orange Zest
Bay Leaves
Beef Stock
Garlic
Thyme
Meat
Salt
Wine
Equipment you will use
Wooden Spoon
Frying Pan
5
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. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender.
Ingredients you will need
Pearl Onion
Vegetable
Mushrooms
Potato
Red Wine
Carrot
Sugar
Meat
6
Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
Ingredients you will need
Salt And Pepper
Fresh Thyme
Peas
7
To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
Ingredients you will need
Horseradish
Sour Cream
Olive Oil
Parsley
Bread
Stew
Equipment you will use
Bowl
8
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper.
Ingredients you will need
Horseradish Sauce
Salt And Pepper
Sour Cream
Olive Oil
Equipment you will use
Bowl
9
Add a dollop of the mixture on top of the stew and garnish with chopped chives.
Ingredients you will need
Chives
Stew
10
Preheat the oven to 500 degrees F.
Equipment you will use
Oven
11
Put a sheet pan in the oven so that it gets good and hot.
Equipment you will use
Oven
Frying Pan
12
Place the bread slices on the hot sheet pan.
Ingredients you will need
Bread
Equipment you will use
Frying Pan
13
Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic.