Vins Vins
Art Print

Garant, Jennifer
Buy at AllPosters.com

 

 

 

 

 


Shop Daily Deals at Target.com. Always
Free Shipping.

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

The Ultimate Beef Stew

 

 


CHEFS Sale


"Beef is the soul of cooking."
~ Marie-Antoine Careme


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 


[Flag Campaign icon]

 

 

 

 

 


Tyler's Ultimate: Brilliant Simple Food
to Make Any Time
 

 

 

 

 

 

 

 

 

 

wine.com


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Bistro de la Nuit II
Bistro de la Nuit II
Art Print

Homan-Conger,...
Buy at AllPosters.com

 

 


La Belle Cuisine

 


The Ultimate Beef Stew

Check out Chef Tyler on Food Network!

Food Network Magazine - One Year Subscription

Yield: 4 to 6 servings

1/4 cup extra-virgin olive oil, for frying,
plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut
into 2-inch pieces (this cut is also called
chuck shoulder pot roast and
chuck roast boneless)
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 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean
and cut in half
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in half
1/2 pound garden peas, frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving

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 sub-
merged in the stew.

Horseradish Sour Cream:

1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish

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.

Toasted Peasant Bread:

1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

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 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.


Featured Archive Recipes:
Beef and Brew
Beef Burgundy (Boeuf a la Bourguignonne), Gigi's
Beef with Carrots Prepared the Traditional Way
Boeuf aux Carottes à l’Ancienne)

Beef Stew, Dijon and Cognac
Beef Stew with Noodles, Gigi's
Boiled Beef with Chive-Horseradish Sauce
(Salzburger Gekochter Tafelspitz)

Boiled Beef Dinner, Gigi's
Bootlegger's Beef
Comforting Shredded Beef and
Softly Simmered Onions

Daube of Beef Short Ribs
Neapolitan Pot Roast and Creamy
Pasta Sauce

Oxtails, Braised, with Red Wine and Onions
Red Wine-Braised Short Ribs with Garlic
Mashed Potatoes (Charlie Trotter)
 


Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: October 04, 2010.