Another crappy rainy day in a row! So it was high class beef stew! This was real tasty and tender, I think I would rather try this again with, like Linda said with oxtails, or at least beef short ribs or shanks. The chuck roast meat was a little stringy for my likes. I like more gluten and fat in my stew meat! :D
8 sprigs fresh thyme
1 orange peeled and cut the peel into strips and juiced
2 garlic cloves, smashed
2 bay leaves
2 tsp black peppercorns
2 tsp kosher salt
1 750 ml bottle red zinfandel wine
3 lb beef chuck roast, trimmed and cut into 2" cubes
6 strips bacon, diced
1/2 cup flour
4 carrots peeled and cut into 3" pieces
2 cups boiler onions, peeled ( drop them into boiling water for 1 minute, strain and squeeze off the skin)
2 fennel bulbs, cored and quartered
1 Tbsp minced fresh thyme
1 cup beef stock
3 roma tomatos, quartered
The day before:
combine the sprigs of thyme, 1/2 the orange peel, orange juice, garlic, bay leaves, pepper corns, salt and wine into a non-reactive bowl. Add beef to cover and cover and marinate 24 hrs.
Remove beef from marinade and pat dry. Season with S&P. Strain marinade, reserving liquid and tossing the rest.
Pre-heat oven to 325
Saute bacon in a dutch oven over med. heat until crisp. Remove to a paper toweled lined plate.
Dredge beef in flour and brown on all sides in bacon grease on high heat in batches. add oil if needed.
Set beef aside
Saute carrots, onion, fennel, remaining orange peel and thyme in the pot, adding oil if needed. saute until browned, about 5 minutes.
Deglaze the pot with 2 cups of reserved marinade, scraping up the browned bits in the bottom of the pan.
Return beef and bacon to the pot, then add the stock and tomatos.
Cover the pot and put into oven and cook for 3 hours. Serve over egg noodles.
Marinated and nice and winey!
Saute the veggies
Time to eat!