Ultimate Beef Stew #858 10/07

Categories:
beef, New 2007, soups-stews

1/4 cup olive oil
3 tablespoon Butter
2 cups flour
2 lb beef chuck shoulder roast; cut in bite size pieces
salt and pepper
1 bottle gallo burgundy
8 fresh thyme sprigs
6 large garlic cloves; chopped
1 orange zest; 3 - 1 inch strips
1/4 teaspoon ground clove
1 teaspoon bay leaf
2 1/2 cup beef stock
9 small new potatoes; cut into bite size
1/2 lb carrot; sliced
1 cup pearl onions; frozen
1 10 oz pkg peas; frozen -----Horseradish Sour Cream-----
1 cup sour cream
1 tablespoon horseradish; heaping
olive oil
chives; finely chopped
salt and pepper

For the Horseradish Sour Cream, combine the sour cream and horseradish and a drizzle of olive oil in a small bowl, season with salt and pepper and then stir in the chives. Refrigerate until mealtime. For the stew: preheat a dutch oven over medium-high heat with the olive oil and butter. While the pan is heating arrange the flour in a large bowl. Season the cubed meat with salt and 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. You may have to do this in two batches. Adding more olive oil if necessary. Thoroughly brown on all sides. Once the meat has been browned remove it to a plate and reserve. Add the wine to the pan and bring it up to a simmer while you scrape the bottom of the pan with a wooden spoon being surre to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, garlic, orange zest strip, cloves, salt and pepper to taste, bay leaves and beef stock. Bring the mixture to a boil, reduce the heat to a simmer and cook uncovered for about 20 minutes to thicken the liquids a little. Cover, bring to a simmer, and cook for 2 1/2 hours. Add the potatoes, carrots, onions, and peas, along with a pinch of sugar to balance out the acid from the wine. Turn the heat up and simmer for 30 minutes more until the meat and veggies are tender. Season with salt and pepper. To serve, place the stew in a soup bowl, drizzle with olive oil and add a dollop of the Horseradish-Sour Cream sauce. This is good served with some ciabetta bread that has been toasted with some olive oil and garlic.

Contributor: Tyler Florence

Yield: 6 servings