The ultimate beef stew from Tyler's Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence

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Accompaniments: Velvet potato puree

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on August 10, 2021

    This note is more about the method than the full recipe as I have things tucked away in my fridge & freezer to use in stews as well as a medley of favourite veg to include. BUT marinating the meat in the wine with lots of aromatic & herby add-ins worked great....after straining you have a flavourful & much richer "version" of red wine to add back in. But I just couldn't see using pearl onions in the marinade (only to be discarded) so I used chopped yellow onions instead and saved the pearl onions for the final steps....sauteed in the pan after the meat was browned & then added at the end with the peas & fresh herbs. I can see using this marinade technique with all my beef stews.

  • Smokeydoke on December 12, 2016

    This was amazing, almost as good as Julia's Beef Bourguignon. I didn't follow his recipe exactly, he uses one set of vegetables to marinate then toss away, another set of vegetables to serve with the stew. I used the vegetables in the marinade with the stew and I thought it was fine and less waste. I also used a cheap cut (Costco stew meat) and it came out great but I'm sure the shoulder will come out even better.

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