• Ingredients: 45
  • Serves: 6

Hearty beef stew with green peas and carrots with beef shank, meat removed from bone and cut into 1 1/2-inch cubes, salt, ground black pepper, vegetable oil, medium-large onions, chopped, garlic cloves, minced, all-purpose flour, full-bodied red wine, homemade chicken broth or low-sodium canned broth, bay leaves, dried thyme leaves, thick, frozen peas, thawed, minced fresh parsley leaves.


  • 3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 lb. beef shank, meat removed from bone and cut into 1 1/2-inch cubes
  • salt
  • ground black pepper
  • 2-3 tbsps. vegetable oil
  • 2 medium-large onions, chopped
  • 3 garlic cloves, minced
  • 3 tbsps. all-purpose flour
  • 1 cup full-bodied red wine
  • 2 cups chicken broth low sodium canned broth
  • 2 bay leaves
  • 1 tsp. dried thyme leaves
  • 4 large carrots, peeled and sliced 1/4 inch thick
  • 1 cup frozen peas, thawed
  • 1/4 cup minced fresh parsley leaves



Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat.

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  2. Step 2 Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches.

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  3. Step 3 Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary.

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  4. Step 4 Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer.

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  5. Step 5 Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan.

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  6. Step 6 Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours.

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  7. Step 7 Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot.
  8. Step 8 Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes.