INGREDIENTS
2
lbs Beef chuck shoulder, roast
1
large handful 2 cups frozen pearl onions, frozen
2
Bay leaves
1/2 lb
Carrots
1
Chives
1
Flat-leaf parsley, Fresh
1/2 lb
Garden peas, frozen or fresh
10
Garlic clove
1 lb
Mushrooms, white
1
Orange
1
Parsley, leaves
9
Potatoes, small new
8
Thyme, fresh sprigs
2 1/2 cups
Beef stock
1 tbsp
Horseradish, prepared
2 cups
All-purpose flour
1/4 tsp
Cloves, ground
1
Salt and pepper
1
Sea salt and freshly ground black pepper
1/4 cup
Olive oil, extra-virgin
1
Olive oil
1
Olive oil, Extra-virgin
1
Peasant bread, Toasted
1
loaf Peasant bread
3 tbsp
Butter
1
Horseradish sour cream
1 cup
Sour cream
1
bottle Red wine, good quality dry