Ultimate Beef Stew

Back in August 2008 I was walking (b/c I was pregnant with Abi Jean) on a treadmill at work, watching the Food Network. Tyler Florence had me so into this dish that I went back upstairs to my cube, turned my computer on, and printed the recipe. It's only now, January 2010 that I've gotten around to making it. I've talked about it. Thought about it. And, today, tasted it. It does not disappoint. This ain't your Mama's beef stew. It's fancy and flavorful enough to serve to guests. And, it helps that Chris licked his bowl!

Ultimate Beef Stew

1/4 cup EVOO
3 Tbsp butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
1 bottle good quality red wine (or, since I have no clue what this means, 1 bottle of Great Value cooking red wine)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 tsp ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat wiht the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and 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, being 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 ot a simmer while you scrape the bottom of the pan with a wood 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 strips, ground cloves, freshly ground black pepper and 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 1/2 hours.
After 2 hours add potatoes, carrots, pearl onions, and mushrooms, along with a pinch of sugar to balance the acid from the wine. Turn the heat up and bring to a simmer, uncovered for 30 minutes, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper, remove the thyme sprigs.
To serve, place the soup in a bowl, top with parsley, sprinkle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of peasant bread, half submerged in the soup.

Horseradish Sour Cream
1 cup sour cream
1 Tbsp prepared horseradish
Olive oil
Chives, finely chopped

Combine sour cream, horseradish, and a drizzle of olive oil in a small bowl. Season with salt and pepper. Add a dollop to the stew and top with chives.