1 bottle dry red wine
4 ½ cups beef stock
2 sprig of rosemary
1 bay leaf, fresh or dry
5 strips of bacon, cut into ½ inch pieces
½ cup all-purpose flour
¾ tsp. ground black pepper
¼ tsp, salt
½ Tbsp. ground fennel seed
1 ½ lbs. stewing beef, in 1 inch cubes
4 Tbsp. olive oil
2 stalks celery, diced
2 large cloves of garlic, peeled and chopped
5 shallots, peeled but whole
2 medium carrots, peeled and diced
½ Tbsp. grated orange zest
12 – 15 black olives, pitted
2 large Portobello mushrooms, chopped into ½ inch slices
Preheat oven to 250°.
Simmer wine, 3 ½ cups of stock, bay leaf and rosemary in a sauce pan until reduced by ¼. Set aside.
While stock is simmering, cook bacon pieces. Place on a plate and set aside.
Mix flour, pepper, salt and fennel in a mixing bowl. Add beef cubes and toss until coated. Pat off excess flour,
but keep the flour.
Heat olive oil in a large Dutch oven over high heat. Brown the beef on all sides in batches. Remove beef from
pan and set aside.
Lower the heat to medium and add carrots, celery, garlic and whole shallots, If needed, add more olive oil.
Cook, stirring occasionally, 10 minutes or until browned.
Turn heat to high; add bacon and beef, stirring frequently. When hot, sprinkle with the reserved flour and stir.
Pour in reduced stock/wine mixture, and bring to a boil. Stir in olives, orange zest, mushroom slices and the
remaining 1 cup of stock.
Cover and cook in oven for 3 hours. Taste and adjust seasoning.
Serve over mashed potatoes, polenta or noodles. Good crusty bread is a must to sop up the gravy.
Serves about 4.
Pairs well with Iron Hub Resolute.