Burgundy Beef Stew
This is a nice beef stew which simmers on the stove for just a few hours and then finished off with a dollop of horseradish sour cream and a crusty piece of toasted peasant bread on the side.
Yield: 6 Servings Ready in 3 hours
favorite of 12 people 7 people want to try
|-- Beef Stew --|
|1/4 cupextra-virgin olive oil; for frying, plus more to drizzle|
|2 cupsAll-purpose flour|
|2 to 3 pounds beef chuck shoulder roast; cut into 2-inch pieces (this cut is also called chuck shoulder|
|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 teaspoonGround cloves|
|2 Bay leaves|
|2 1/2 cupsBeef stock|
|9 smallnew potatoes; scrubbed clean and cut in 1/2|
|1/2 poundcarrots; peeled and sliced|
|2 cupsfrozen pearl onions; a large handful|
|1 poundwhite mushrooms; cut in 1/2|
|1/2 poundgarden peas frozen or fresh|
|Fresh flat leaf parsley; chopped|
|-- Horseradish Sour Cream --|
|1 cupSour cream|
|1 tablespoonPrepared horseradish|
|Salt and freshly ground pepper; , to taste|
|Fresh chives; , finely chopped|
|-- Toasted Peasant Bread --|
|1 loafPeasant bread; , sliced into 1/2-inch pieces|
|Extra Virgin Olive Oil|
|4 Garlic cloves; , halved|
|Fresh parsley; chopped|
Burgundy Beef Stew Preparation
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
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.
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.
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. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
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.
Prepare Horseradish Sour Cream:
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. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
Prepare Toasted Peasant Bread:
Preheat the oven to 500 degrees F.
Put a sheet pan in the oven so that it gets good and hot.
Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil and bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
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