THE ULTIMATE BEEF STEW

THE ULTIMATE BEEF STEW image

Number Of Ingredients 23

2 to 3 pounds beef shoulder, cut into 2-inch pieces
8 fresh thyme sprigs, plus 4 sprigs
2 carrots, cut into 1/4-inch slices
6 garlic cloves, smashed
2 cups blanched and peeled red pearl onions
1 orange, peel cut in large strips
Cloves, a few
1 teaspoon whole black peppercorns
2 bay leaves
1 bottle good quality dry red wine (recommended: Burgundy)
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
Sea salt and freshly ground black pepper
Bouquet Garni
2 1/2 cups beef stock
1/2 pound baby carrots
1/2 pound garden peas
1 pound white mushrooms, cut in half
Pinch sugar
Fresh flat-leaf parsley, chopped, as garnish
Chives, finely chopped, as garnish
Garlic puree, recipe follows
Croutons, recipe follows

Steps:

Marinade: place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours. Remove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir scraping up the bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken (15-20 minutes) Cover and cook on low heat for 2 hours. After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until veg and meat are tender. Season with salt and pepper. Garnish with parsley and chives. Squeeze some of the roasted garlic onto the croutons, drizzle with extra-virgin olive oil and serve with the stew.