Beef Stew

Worked off Tyler Florence's Ultimate Beef Stew recipe.

Timing: Should start at 2pm to be ready for a 6 o'clock dinner

Ingredients

1 bottle red wine (I used Rioja)

2-3 lbs of Chuck Roast (cubed)

1 tablespoon Extra Virgin Olive oil

3 tablespoons butter

flour

2 1/2 cups of beef stock

1 orange

3 carrots (sliced)

6 garlic cloves

3 springs of rosemary

2 bay leaves

1 teaspoon ground cloves

9 small new potatoes (cut in half)

2 cups of frozen pearl onions

2 cups of frozen peas

Instructions

1) Cut up chuck roast into 2 inch cubes, season with salt and pepper, coat in flour.

2) Heat oil and butter in pan. If you are browning the meat in batches, spread out the fats accordingly (ie only use a half or third for each batch)

3) Brown off the meats in the pan. You just want to get the cubes good and sealed- they will cook plenty in the stew.

4) After browning the meat, remove and set aside. Pour wine into pot, scraping all the yummy goodness off the bottom.

5) Add 3 rosemary springs, bay leafs, smashed garlic, orange zest, ground cloves, beef stock and meat back into pan.

6) Bring to boil, then simmer for 15-20 min. to thicken the stew. Then cover the pot and let simmer for 2 hours.

Take a 20 minute break (walk the dog or watch an episode of Parks & Recreation)

7) Prep the veggies- slice carrots, cut potatoes and fix any side dishes (I went with mashed potatos)

8) At two hour mark, add in the vegtables and leave the cover off for the last 30 min. of simmering.

9) Right when you are getting your bread all sliced, butter all out (ie 1 minute out from service), add the frozen peas to the stew.

10) Serve and enjoy.