The Ultimate Beef Stew

And yes it was. I love Tyler Florence. If I could convince him to leave his wife then I'd be a happy woman. But alas, I won't be a home wrecker - besides I'd weigh 4000 pounds if I lived with him.

Not always a fan of all his recipes, but occasionally one comes along that I just love. And this was such the case for my Sunday Dinner. I like to cook something hearty and big on Sunday's so I have lunch for a couple of days during the week. Stews and soups are awesome for this. Last night, I made Tyler's Ultimate Beef Stew.

I'd do a few things differently next time. For starters, I'd actually read the recipe before 4:30 and realize it calls for 2.5 to 3 hours to cook. But I proved that you can still have an ultimate beef stew in an hour or so.

I'd also no put in as much ground cloves as it calls for. I'm not a huge fan of the flavor. But it was the smell that got me. All night the place smelled like one big clove...and I guess it could have been worse.

And lastly I didn't do the horseradish sour cream he recommended. Figured I didn't need it.

So here's the recipe on Food TV. But in case you're lazy like me and want to just read it...here it is.

The Ultimate Beef Stew

Photo courtesy of FoodNetwork

Courtesy of Tyler Florence, FoodNetwork
Serves 4-6

• 1/4 c extra-virgin olive oil, for frying, plus more to drizzle
• 3 T butter
• 2 c all-purpose flour
• 2 to 3 lb 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 (recommended: Burgundy)
• 8 fresh thyme sprigs
• 6 garlic cloves, smashed
• 1 orange, zest removed in 3 (1-inch) strips
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 2 1/2 c beef stock
• 9 small new potatoes, scrubbed clean and cut in 1/2
• 1/2 lb carrots, peeled and sliced
• 2 c frozen pearl onions, a large handful
• 1 lb white mushrooms, cut in 1/2
• 1/2 lb garden peas frozen or fresh
• Fresh flat-leaf parsley, chopped, 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 and remove the thyme sprigs.

Yield: 4 to 6 servings

Thai Style Chicken Soup

Also Know as Tom Ka Gai or something like that. It's my favorite Thai soup. And one I generally only order in the winter time. It's not exactly low cal - but can be.

It also doesn't warm up well at all. I highly recommend eating it all in one sitting. The coconut milk and chicken broth tends to separate when cooled. Then when warming it up, it doesn't really ever join back together for a creamy goodness it once was.

I cut this recipe in half for myself.

THAI STYLE CHICKEN SOUP
Serves: 6

• 1 Tsp Vegetable oil
• 3 Lemon Grass talks ; tough outer leaves removed, bottom 5 inches halved lengthwise and sliced crosswise (I couldn't find lemon grass so I cut one lemon in half and put it in there. Don't squeeze it, just plunk the lemon in the soup. You'll be draining it later so it doesn't matter. You just want that lemon flavor.)
• 3 Large shallots, chopped (Yah, I didn't have shallots either. I used the half of a yellow onion and it seemed fine)
• 8 sprigs fresh cilantro, chopped coarse
• 3 T Fish sauce
• 4 c Low sodium chicken broth
• 2 cans coconut milk (14 oz) shaken well ( I used the low cal or lite coconut milk)
• 1 T sugar
• 1/2 lb boneless chicken breasts, halved lengthwise and sliced on bias into 1/8 inch pieces
• 3 T lime juice
• 2 tsp Thai Red Curry Paste

Garnish
1/2 cup fresh cilantro leaves
2 Serrano chilies, sliced thin (I didn't bother with these it was already hot enough from the curry paste)
2 scallions, sliced thin on a bias
1 lime, cut into wedges

Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 T fish sauce; cook, stirring frequently, until just softened, 2-5 minutes (vegetables should not brown).

Stir in chicken broth and 1 can coconut milk, bring to a simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine mesh strainer and discard solids in strainer Rinse saucepan and return broth mixture to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2-3 minutes. Add chicken and cook stirring constantly, until no longer pink, 1-3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 T fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chilies, and scallions. Serve immediately with lime wedges.