Chilly nights call for hearty stews, and this French-inspired classic made with rich red wine and bright orange zest will warm you right up.
- 1 750-milliliter bottle dry red wine
- 4 tablespoons neutral oil (such as vegetable or grapeseed), divided
- 1/8 teaspoon ground cloves (or 4 whole cloves)
- 1 teaspoon grated orange zest, plus more for garnish
- 1 dried bay leaf
- 2 pounds beef shoulder or chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons coarse salt, divided, plus more to taste
- 3/4 teaspoon freshly ground black pepper, divided, plus more to taste
- 1 large sweet onion, rough chopped (about 3 cups)
- 2 carrots, rough chopped
- 8 ounces white button or cremini mushrooms, stems on, rough chopped
- 4 large cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 28-ounce can whole peeled tomatoes
- 2 tablespoons pitted and chopped Nicoise olives
- 2 tablespoons chopped fresh parsley
- Prepare the marinade by whisking together the wine, 2 tablespoons of the oil, the ground cloves, and the orange zest. Pour the mixture into a large resealable bag, and add the bay leaf and the beef. Marinate the beef in the refrigerator for at least 6 hours, or preferably overnight.
- When you are ready to cook, preheat the oven to 300°F.
- Take the chill off the meat by allowing it to come to room temperature before you’re ready to begin cooking, and then drain it in a colander with a bowl underneath to catch any marinade that drips off. Reserve the remaining marinade.
- Dry the beef using paper towels, and then season the meat with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a large heavy-bottomed oven-safe pot like a Dutch oven or cast iron pan placed over medium-high heat, add the remaining 2 tablespoons oil, and swirl to coat the pan. Working in batches so you don’t steam the meat, sear the beef until it is dark golden brown on all sides. Using a slotted spoon, remove the beef pieces from the pan and set them aside on a plate.
- Lower the heat to medium. Add the onions, carrots, mushrooms, garlic, thyme, and remaining salt and 1/4 pepper. Saute until the onions have softened, about 3 minutes.
- Return the beef pieces and their juices to the pan, and then stir in the leftover marinade and tomatoes. Bring the mixture to a rolling boil, and cook for 3 more minutes.
- Cover the pot, place in the oven, and bake until the meat is fall-apart tender, about 6 hours. Just before serving, stir in the olives, and then season the sauce to taste with additional salt and pepper if necessary. Remove the bay leaf and any whole cloves.
- Garnish with the parsley, and orange zest to taste. Serve over mashed potatoes or another starch like egg noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours, 25 minutes
- Category: Stew
- Method: Stovetop, Slow Cooked
- Cuisine: French
Keywords: beef, slow cooked, stew, red wine, tomatoes, provencal