Ingredients
- Horseradish Sour Cream:
- 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
- 3 tablespoons butter
- 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)
- 2 cups of all purpose flour
- 1 bottle good quality dry red wine (recommended: Burgundy)
- 8 fresh thyme sprigs, plus 4 sprigs
- 6 garlic cloves, smashed
- 1 orange, zest removed in 1 large strip
- 1/4 teaspoon ground cloves
- 1 teaspoon freshly ground black pepper
- Sea salt and freshly ground black pepper
- 2 bay leaves
- 2 1/2 cups beef stock
- 6 small new potatoes, scrubbed clean and cut in half
- 1/2 pound carrots, peeled and sliced
- 2 cups frozen pearl onions
- 1 pound white mushrooms, cut in half
- Pinch sugar
- 1/2 pound garden peas frozen or fresh
- Fresh flat-leaf parsley, chopped, as garnish
- Arugula, as garnish
- 1 cup sour cream
- 1 tablespoon. prepared horseradish
- Chives, finely chopped, as garnish
Preparation
Step 1
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, 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, salt, 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 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.
To serve, place the stew in a soup bowl, garnish with arugula, parsley and
chives and add a dollop of horseradish sour cream. Right before serving add a
slice of toasted peasant bread, half way submerged in the stew.
Horseradish Sour Cream:
Combine sour cream and prepared horseradish in a small bowl and mix until
thoroughly combined. Add a dollop of the mixture on top of the stew and garnish
with chopped chives.