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1
To make the marinade, place the beef in a large glass or plastic container.
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2
Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine.
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3
Mix well to coat, then cover and refrigerate for 4 hours.
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4
Remove beef from the marinade and blot dry on paper towels.
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5
Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat.
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6
When the oil begins to smoke, remove the thyme.
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7
Add the beef and brown evenly on all sides.
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8
Season with salt and freshly ground black pepper.
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9
Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot.
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10
Add bouquet garni and beef stock.
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11
Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes.
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12
Cover and cook on low heat for 2 hours.
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13
After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine.
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14
Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender.
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15
Season with salt and pepper.
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16
Garnish with chopped parsley and chives.
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17
Squeeze some of the roasted garlic onto the croutons, drizzle with extra-virgin olive oil and serve with the stew.
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18
Preheat oven to 350 degrees F.
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19
Put garlic on a sheet of aluminum foil.
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20
Drizzle with olive oil, and season with salt and freshly ground black pepper.
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21
Add a sprig of thyme and fold the foil around the garlic.
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22
Cook for 30 to 40 minutes or until garlic is tender and golden brown.
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23
Heat about 1/4-inch of the olive oil in a frying pan.
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24
When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side.
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25
Remove from pan and dry on paper towels.
