Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
2 to 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
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
1 orange, zest removed in 3 (1-inch) strips
2 bay leaves
1/2 pound garden peas frozen or fresh
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving