Provencal Beef Stew

Yields:	4-6 servings
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	Preparation	30 MIN
	Cooking	3 HRS
	Ready In	3 HRS 30 MIN

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Ingredients

2	pounds	beef chuck
1 1/3	cups	white wine vinegar
1/4	cup	olive oil
1/2	teaspoon	salt
1/2	teaspoon	black pepper	fresh
1	each	bay leaf
2	cloves	garlic	peeled and crushed
1	teaspoon	thyme	fresh, minced
2	strips	orange zest	narrow
2	cups	red wine	dry
2	tablespoons	parsley leaves	for garnish
1	x	noodles	buttered, for accompaniment

Directions

1. Trim meat of excess fat and cut into 2-inch cubes. In a large bowl, whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay leaf, garlic, thyme, and orange peel.

Add meat, cover bowl with plastic wrap, and refrigerate for 12 to 18 hours.

Drain meat, reserving marinade.

Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat remaining 2 Brown meat well on all sides.

Add wine and reserved marinade. Bring to a simmer and cook, uncovered, for 3 minutes.

Reduce heat to maintain a bare simmer.

Cover and cook until meat is meltingly tender (about 3 hours).

For best flavor, allow stew to cool to room temperature, then refrigerate, covered, overnight.

Reheat gently to serve. Ladle stew into warm soup bowls, over buttered noodles, if desired, and garnish each serving with parsley.