Provencal Beef

Serves 6 – 8

3 lbs. boneless beef chuck, cut into 1 - 1/2 inch pieces
All purpose flour, for coating beef
1 – 1/2 tsp. kosher salt
1/2 tsp. fresh ground pepper
3 tbsp. olive oil
1 large white onions, coarsely chopped
4 garlic cloves, minced
1 cup red wine
2 cups chicken broth
2 strips of orange zest, 3 inches long
2 bay leaves
2 sprigs of thyme, or 1/2 tsp. herbs de Provence
1/2 cup canned chopped tomatoes, drained
6 new red potatoes, peeled and half
1/2 lb. white mushrooms, quartered
4 large carrots, peeled and sliced in 1/4 inch-thick pieces
1 cup fresh peas, or 6 oz. frozen, thawed
1 cup Kalamata olives
4 sprigs parsley, minced

Preheat over to 325 degrees. Place flour, salt and pepper in zip-lock plastic bag. Add beef chunks and coat evenly, shaking off excess. Heat olive oil in heavy large Dutch oven over high heat. Add half of the beef and brown well on all sides. Transfer beef to plate and continue to sear remaining half and transfer beef to plate. Add onions to the Dutch oven, sauté until soften. Add garlic, continue to sauté. Add wine scraping pot. Add chicken broth, orange strips, bay leaves, herbs and chopped tomatoes. Bring to a simmer. Add meat. Return to a simmer and cover Dutch oven and place in preheated oven for 1 hour. After an hour, add potatoes, carrots and mushrooms.  Simmer until meat is tender, 1 -2 hours. Remove and add peas and olives Stir together. Serve in soup bowls, sprinkle with minced parsley.  

For a lighter spring entrée, use veal with white wine, artichokes and leeks.

Pair with Ferrari-Carano's PreVail West Face .