The Ultimate Beef Stew Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Cloves, a few

1 orange, peel cut in large strips

Salt and pepper

Pinch sugar

2 1/2 cups beef stock

Croutons, recipe follows

2 tablespoons olive oil

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle

Chives, finely chopped, as garnish

Sea salt and freshly ground black pepper

2 to 3 pounds beef shoulder, cut into 2-inch pieces

1 teaspoon whole black peppercorns

1 sprig thyme

Fresh flat-leaf parsley, chopped, as garnish

2 bay leaves

1 bottle good quality dry red wine (recommended: Burgundy)

Olive oil, for frying

6 garlic cloves, smashed

Serving suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree

Garlic puree, recipe follows

2 heads garlic, cut in half horizontally

2 cups blanched and peeled red pearl onions

2 carrots, cut into 1/4-inch slices

1/2 pound garden peas

1 pound white mushrooms, cut in half

8 fresh thyme sprigs, plus 4 sprigs

3 tablespoons butter

Bouquet Garni

6 slices bread

1/2 pound baby carrots

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