Phone (251) 375-2800. 2304 Main Street Daphne

by Lindsey Schmieman January 24, 2022

Taking the time to slow cook an amazing meal to place on the table on these cold January nights is an unmatched treat. We love Tyler Florence's Ultimate Beef Stew served with mashed potatoes because not only will it hit just right and warm you up quickly, it also gives you leftovers to make easy Italian subs later on in the week (just shred the remaining meat, sauté peppers & onions, top with provolone and spicy giardiniera on a soft hoagie roll... soooo good). Stay cozy, friends!

Total: 3 hr 30 min

Prep: 30 min Cook: 3 hr

Yield: 4 to 6 servings


  • 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
  • Sea salt and freshly ground black pepper
  • 1 bottle good quality dry red wine 
  • 8 fresh thyme sprigs
  • 6 garlic cloves, smashed
  • 1 orange, zest removed in three 1-inch strips
  • 1/4 teaspoon 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
  • parsley for garnish


Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some 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 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 to a simmer while you scrape the bottom of the pan with a wooden 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 strip, ground cloves, freshly ground black pepper and salt, to taste, 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 halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper, remove thyme sprigs and garnish with chopped parsley.

Lindsey Schmieman
Lindsey Schmieman


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