Creative Ideas for Beef Stew

• ¼ cup olive oil
• 3 tbsp. butter
• 3 cups flour
• 3 lbs. beef chuck, in 2-inch pieces
• Salt and pepper
• 1 bottle Burgundyor other red wine
• 6 smashed garlic cloves
• 1 orange in 3 strips
• ¼ tsp. ground cloves
• 2 bay leaves
• 2 ½ cups beef stock
• 9 small potatoes, in halves
• ½ lb. peeled and sliced carrots
• 2 cups pearl onions
• 1 lb. halved white mushrooms
• ½ lb. peas
• Parsley for garnish

At medium-high heat, preheat a large sauce with oil and butter. Put your flour on a large dish. Season your beef with salt and pepper and then toss with the flour. Add the beef to your hot pan in a single layer. Brown on all sides and set aside. Put your wine in the pan and bring to a simmer. Scrape up anything that gets stuck to the bottom of the pan. Add your meat back in, as well as your thyme, garlic, orange, cloves, salt, pepper, bay leaves and beef stock. Bring this to a boil, and then lower the heat to a simmer. Cook uncovered until it begins to thicken, which should take about 20 minutes. Cover and cook for 2 ½ hours. Then add your next four ingredients and turn up the heat slightly, cooking for another 30 minutes. Then add your peas and cook for another minute or two; season with salt and pepper. Ladle into a bowl and garnish with parsley. You can also drizzle olive oil over the top or add a drop of sour cream (Serves 4-6).

All that’s left to do now is eat your hearty beef stew and let it warm your insides!