I have made this recipe many times and I seem to make it different each time.  Sometimes I make a full fledged stew with peas, potatoes and any other root crops I may have, but what I love about this recipe is its versitility.  For the best results, use only the best spices available to you, it makes such a difference.

2 ½ pound stewing beef
2 medium onions coarsely chopped
2 cloves garlic crushed
1 carrot, peeled and cut into ½ “ rounds
1 celery rib, minced
Sea salt and freshly ground pepper
2 tbs extra virgin olive oil
1 bottle red wine, preferably Provencal
1 bunch fresh thyme
3 good quality bay leaves
1 strip orange zest about 2” chopped
Buttered noodles and freshly grated parmesan cheese

1.     Two days before serving the stew, combine all the ingredients, except the orange zest, in a large enameled casserole.  Cover and refrigerate overnight.

2.     The next day, bring the mixture to a simmer over low heat.  Simmer gently until the meat is tender, about 3 or 4 hours

3.     Allow the stew to cool down.  Refrigerate until the fat rises to the top and can be easily scraped off with a small spoon, 3-12 hours.

4.     At serving time, reheat until the meat is heated through, 10-15 minutes.  Adjust the seasonings.  Remove the thyme and the bay leaves.  Add the orange zest. 

5.     Meanwhile, prepare a large bowl of buttered noodles and serve with parmesan cheese.

Yield: 8 serving

Adapted from Bistro cooking by Patricia Wells