Ingredients

(For 6 people)

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3 Lbs beef stew meat

4 Tbsp olive oil + 2 Tbsp

1 onion diced

2 carrots sliced

1 small celery branch diced very small

2 Tbsp flour

1/4 cup tomato paste

1 Lb 13 oz tomato sauce

1 cup + 1/4 cup red wine (preferably Cabernet Sauvignon, Côtes Du Rhône, or Bordeaux)

2 bouillon cubes (beef)

1/4 orange peel

3 garlic cloves sliced

2 fresh thyme branches

3 bay leaves

Salt & pepper to taste

1/3 cup water 

5.75 oz green olives (drained)

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Instructions

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1 - Heat 4 Tbsp olive oil in a skillet over medium-high heat.

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2 - When hot, briefly brown the meat (in batches if needed), turn off heat and set aside.

 

3 - In a large pot, over medium heat, heat 2 Tbsp olive oil and cook the onions, carrots and celery for about 5 minutes.

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4 - Add the meat and stir.

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5 - Add the flour and stir.

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6 - Add the tomato paste and stir.

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7 - Pour tomato sauce and stir.

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8 - Pour wine. When boiling, reduce heat to low.

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9 - Add the bouillon cubes, the orange peel, garlic, thyme, and bay leaves.

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10 - Salt & pepper to taste.

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11 - Pour water and cook on low heat covered with a lid for 3 hours, stirring regularly.

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12 - After 3 hours, remove the orange peel, add olives and cook for 30 more minutes.

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13 - Remove the thyme and bay leaves before serving.

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14 - If the sauce is too thick to your taste, add a little bit of water.

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Enjoy with gnocchi, polenta, fresh noodles, or potatoes (mashed, steamed or sautéed).