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Serves 8
3 tbs olive oil
3 lbs beef chuck, cut into 1- to 2-inch chunks
2 medium-sized onions, coarsely chopped
4 cloves garlic, coarsely chopped
5 carrots, peeled and quartered
6 plum tomatoes, coarsely chopped
8 fresh sage leaves, coarsely chopped, or 1 tsp. dried sage leaves
1 tsp. dried Herbes de Provence or thyme leaves
4 whole cloves
3 (1/2-inch wide) strips orange peel
1 bay leaf
1 tsp. salt
1 tsp. ground black pepper
1 cup red wine
Water
1. In ovenproof 5-quart Dutch oven or casserole, heat 1 tbs. oil over medium-high heat; brown beef in batches on all sides. With slotted spoon, remove beef and set aside.
2. Add remaining 2 tbs oil to pan. Reduce heat to medium and add onions and garlic; sauté 5 minutes. Stir in carrots, tomatoes, sage, Herbes de Provence, cloves, orange peel, bay leaf, salt and pepper.
3. Pour red wine over all; add browned beef and enough water to cover and stir to blend. Heat mixture to a gentle simmer.
Meanwhile, heat oven to 250F.
4. When mixture begins to simmer, remove from heat, cover and bake 2 hours, stirring occasionally.
5. Uncover stew and bake 2 more hours, or until beef is very tender and stew thickens.
6. Serve, or cool, cover and refrigerate.
Provencal Beef Stew will taste even better the next day.
From Country Living Magazine
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