In a stew recipe, the cut of meat chosen determines the outcome of the finished dish. This is a case where meat with marbled fat is desired over leaner cuts. I prefer to buy boneless beef chuck, and cut it up myself, rather than to buy already cut stew meat. That way you know you are getting tender meat. The orange, fennel and tomato flavors are very southern French.
3 lbs. boneless beef chuck, trimmed of excess fat and cut into 2” chunks
2 strips orange peel
3 cups red wine
4 garlic cloves, peeled
2 bay leaves
1 tsp. thyme
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbl. olive oil
2 Tbl. flour
2 cups chopped tomatoes, fresh or canned
1 tsp. minced orange zest
1 Tbl. minced parsley
Place the first seven ingredients in a non-corrosive container, cover and marinate for 24 hours.
In a heavy flameproof casserole or stock pot, heat the olive oil over medium-high heat. Drain the meat from the marinade, reserving the marinade, and brown the meat in batches.
Return all meat to the pot, sprinkle with the flour and stir to coat. Add the reserved marinade with all the spices and the tomatoes. Bring to a boil, reduce heat and simmer for 2 hours or until meat is tender.
Just before serving, stir in the orange zest and parsley.
Serve in rim soup bowls with bread for dunking.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge