Daube de boeuf, Provençal slow-braised beef stew

Steps

1. 1

   Preheat the oven to 160°C/325°F. Cut the beef into large cubes and season well. Brown the lardons in a Dutch oven, then set aside.

2. 2

   Add the oil if needed and sear the beef in batches until richly browned. Set aside with the lardons.

3. 3

   Cook the onion, carrots, and garlic until softened. Stir in the tomato paste, then the flour, and cook for 1 minute.

4. 4

   Return the beef and lardons to the pot. Add the red wine and stock, then the thyme, bay leaf, and orange zest. Bring to a simmer, cover, and cook in the oven for 2 1/2 to 3 hours.

5. 5

   The beef should be spoon-tender and the sauce glossy enough to coat the meat. Remove the aromatics, skim excess fat if needed, and serve with fresh pasta, mashed potatoes, or polenta.