Marinade the meet for at least 4 hours with 8 thyme sprigs, carrot, garlic, pearl onions, zest, cloves, peppercorns, bay leaves and wine.
Reserve the marinade and dry the meat on paper towels. Heat the oil and butter with remaining thyme in a heavy bottomed pot or dutch oven over high heat. When oil begins to smoke, take out thyme and discard. Add the beef in batches and brown evenly on all sides (8-10 min). Return all beef to pot and season with salt and pepper.
Strain the marinade into the pot with beef and deglaze, scraping up the browned bits on the bottom with a wooden spoon. Add the broth and simmer unconvered until the liquid begins to thicken (15-20 min).
Cover, reduce the heat to low and cook at a slow simmer for 2 hours.
Uncover the pot and add the potatoes, baby carrots and mushrooms, along with sugar. Turn the heat up and simmer uncovered for 30 minutes until the vegetables and meat are tender. Stir in the peas during the final 5 minutes of cooking.
Season with alt and pepper. Garnish with parsley and chives and serve over mashed potatoes.
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|Serving Size: 1 Serving (4521g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1205 (29%)|
|Amt Per Serving||% DV|
|Total Fat 133.9g||179 %|
|Saturated Fat 52.2g||261 %|
|Monounsaturated Fat 59.4g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 867.2mg||267 %|
|Sodium 2724.9mg||94 %|
|Potassium 12779.3mg||336 %|
|Total Carbohydrate 264.3g||78 %|
|Dietary Fiber 51.2g||205 %|
|Sugars, other 213.1g|
|Protein 336g||480 %|
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Calories per serving: 4154
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