Okay so the first meal of the new week was requested by Charlie ... Beef Stew. So I borrowed from a few recipes, especially Tyler Florence and came up with this. TASTY.
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 - 3 lbs beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
3 tablespoons butter
2 - 3 lbs beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
Worcestershire
1 bottle good quality dry red wine
1 bottle good quality dry red wine
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest
6 garlic cloves, smashed
1 orange, zest
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
1/2 pound carrots, peeled and sliced
2 cups chopped onions
2 bay leaves
2 1/2 cups beef stock
1/2 pound carrots, peeled and sliced
2 cups chopped onions
2 Tbs tomato paste
1 pound white mushrooms, cut in 1/2
1 pound white mushrooms, cut in 1/2
1 bag of frozen fire roasted corn
1/2 pound garden peas frozen or fresh
1/2 pound garden peas frozen or fresh
mashed potatoes
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
With hot olive oil in a large stock pot brown the beef chunks with salt and pepper, and a little wine and Worcestershire Sauce. Remove from pot and then sautee the onions in the leftover oil. Add the thyme and the rest of the wine after about 10 minutes. Add the rest of the wine, stock, orange and simmer for a few hours. About an hour before I added the carrots and mushrooms. I added the peas just about 30 minutes before we ate.
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
With hot olive oil in a large stock pot brown the beef chunks with salt and pepper, and a little wine and Worcestershire Sauce. Remove from pot and then sautee the onions in the leftover oil. Add the thyme and the rest of the wine after about 10 minutes. Add the rest of the wine, stock, orange and simmer for a few hours. About an hour before I added the carrots and mushrooms. I added the peas just about 30 minutes before we ate.
Meanwhile prepare the mashed potatoes to your liking. Serve with the potatoes in the bowl first and poor the stew over it. Serve immediately or the mashed potatoes will dissolve and it doesn't look that pretty.
Now I didn't find the Horseradish Sour Cream until just now but it sounds awesome! So I'm going to try it later!
Horseradish Sour Cream
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2.html?oc=linkback
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2.html?oc=linkback
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