30 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 and 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 and pepper
  • Olive oil, for frying
  • 6 slices bread
Nutrition
1555
78% daily value
6 servings
                                       
                                           
     

Fat

182% 119

Saturated

109% 22

Trans

- 1

Monounsaturated

- 80

Polyunsaturated

- 13

Carbs

18% 53

Carbs (net)

- 44

Fiber

38% 10

Sugars

- 12

Sugars, added

- 0

Protein

104% 52

Cholesterol

41% 123

Sodium

79% 1906

Calcium

21% 206

Magnesium

35% 140

Potassium

54% 1899

Iron

55% 10

Zinc

81% 12

Phosphorus

101% 705

Vitamin A

58% 526

Vitamin C

75% 45

Thiamin (B1)

38% 1

Riboflavin (B2)

64% 1

Niacin (B3)

86% 17

Vitamin B6

101% 2

Folate equivalent (total)

28% 112

Folate (food)

- 102

Folic acid

- 6

Vitamin B12

113% 7

Vitamin D

0% 0

Vitamin E

76% 15

Vitamin K

113% 90
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