The Ultimate Beef Stew Recipe | Tyler Florence

Ingredients

• 2 to 3 pounds beef shoulder, cut into 2-inch pieces
• 8 fresh thyme sprigs, plus 4 sprigs
• 2 carrots, cut into 1/4-inch slices
• 6 garlic cloves, smashed
• 2 cups blanched and peeled red pearl onions
• 1 orange, peel cut in large strips
• Cloves, a few
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 1 bottle good quality dry red wine (recommended: Burgundy)
• 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
• 3 tablespoons butter
• Sea salt
• freshly ground black pepper
• Bouquet Garni
• 2 1/2 cups beef stock
• 1/2 pound baby carrots
• 1/2 pound garden peas
• 1 pound white mushrooms, cut in half
• Pinch sugar
• Fresh flat-leaf parsley, chopped, as garnish
• Chives, finely chopped, as garnish
• Garlic Puree, recipe follows
• Croutons, recipe follows
• Serving suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree
• 2 heads garlic, cut in half horizontally
• 2 tablespoons olive oil
• 1 sprig thyme
• Salt
• pepper
• Olive oil, for frying
• 6 slices bread