- 1/4 cup extra-virgin olive oil, for frying
- 3 tablespoons butter
- 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
- 2 cups good quality dry red wine
- 2 table spoon tomato paste
- 8 fresh thyme sprigs
- 6 garlic cloves, smashed
- 1 lemon zest
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 3 cups beef stock
- 5 Idaho potatoes, peeled and cut in 4
- 1/2 pound carrots, peeled and sliced 1" thick
- 2 large onions cut to 9 pieces each
- 1/2 pounds peeled fava beans
- Fresh flat-leaf parsley, chopped, for garnish
Preheat a large heavy-bottomed saucepan over medium-high heat with the oil and butter. While the pan is heating, arrange and season the cubed beef with some salt and freshly ground black pepper 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, tomato paste, thyme, smashed garlic, lemon zest, 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 1 1/2 hours add the fava beans and cook covered for another hour.
Add potatoes, sliced carrots and onions, 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. Season with salt and pepper and remove the thyme sprigs.
To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil