We had two of our best friends up to the cabin this weekend. On a cold winter weekend there is nothing better than a warm stick to your ribs meat. Thanks to Linda for the great photography!
Burgundy Beef Stew
1/4 cup olive oil, plus more for drizzle
3 tablespoons butter
2 cups flour
3 pounds beef chuck, shoulder roast, cut into 1-inch pieces
salt and pepper
1 750 ml botle of dry red wine, burgundy
8 sprigs thyme
6 cloves garlic
1 zest of an orange
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cup beef stock
2 tablespoons worcestershire sauce
1/2 pound carrots, peeled and sliced
1 bag frozen pearl onions
1 pound mushrooms, cut in half
1/2 bag frozen peas
fresh flat leaf parsley, chopped for garnish
1. Preheat a large heavy bottomed saucepan or dutch oven over medium high heat with the oil and butter.
2. While pan is heating, arrange the flour on a large dish. Season the cubed beef with 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 an, being careful not to over crowd the pan, you will need to work in batches. Brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
3. Add the wine to the pan and deglaze pan, bring to simmer. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest, ground cloves, freshly ground black pepper and salt, to taste, add bay leaves, beef stock and worcestershire sauce. Bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low for 3 hours. Stirring frequently.
4. After 3 hours add the rutabaga and sliced carrots, along with a pinch of sugar to balance out the acid from the wine. Turn the heat up slightly and simmer, uncovered, for 45 minutes more, until the vegetables are tender. During the last few minutes of cooking, add the frozen peas, onions and mushrooms. Season with salt and pepper and remove thyme sprigs.
5. To serve, place the stew over a toasted thick slice of bread. Garnish with parsley, drizzle with olive oil.