Ingredients
2-3 pounds beef shoulder cut into cubes
12 thyme sprigs
2 carrots cut into 1/4 inch slices
6 smashed garlic cloves
2 cups blanched and peeled red pearl onions
1 orange peel cut in large strips
2-3 cloves
1 tsp whole black peppercorns
2 bay leaves
1 bottle red wine (good burgandy)
1/4 olive oil
3 TBSP butter
sea salt and fresh ground pepper
bouquet garni
2 1/2 cups beef stock
1/2 lb baby carrots
1/2 lb garden peas
1 lb white mushrooms cut in half
pinch sugar
flat parsley chopped as garnish
chives finely chopped as garnish
Preparation
To make the marinade place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, cloves, peppercorns, bay leaves and wine. Chill for 4 hours.
Remove the beef from the marinade and blot dry on paper towels. Heat the oil and the butter. Add the remaining 4 sprigs of thyme. When the oil begins to smoke remove the thyme. Add the beef and brown on all sides. Season with salt and pepper. Strain the marinade into the beef. Scrap the bits from the bottom of the pan. Add the boquet garni. Simmer and cook uncovered for 15-20 minutes. Cover and cook on low for 2 hours.
After 2 hours add carrots, peas, mushrooms and sugar. Turn up the heat a bit and simmer uncovered for 30 more minutes.
Serve with roasted garlic and a baguette.
