Beef Stew

• 3 pounds grass-fed beef chuck, cut into 1 1/2-inch cubes
• Salt and fresh-ground black pepper
• 2 tablespoons oil
• 3 slices bacon, cut into 1/2-inch pieces
• 2 onions, peeled and cut into quarters
• 2 cloves (stick them into onion quarters)
• 2 carrots, peeled and cut into 2-inch chunks
• 2 sprigs each of thyme, savory, and parsley
• 1 bay leaf
• A few peppercorns
• 3 tablespoons brandy (optional)
• 1 3/4 cups red wine
• 3 diced tomatoes, fresh or canned
• 1 small head of garlic, separated into cloves, peeled, and coarsely chopped
• 1 thin strip of orange zest
• 2 cups beef stock (or chicken broth)
• 1 tablespoon chopped parsley
• 1 or 2 garlic cloves, chopped fine

1. Season generously, a day ahead if possible: 3 pounds grass-fed beef chuck, cut into 1 1/2-inch cubes with Salt and fresh-ground black pepper.
2. Heat, in a heavy-bottomed pan over medium-high heat: 2 tablespoons oil.
3. Add: 3 slices bacon, cut into 1/2-inch pieces.
4. Cook until rendered and lightly brown but not crisp.
5. Remove the bacon and add the meat, browning well on all sides, in as many batches as necessary.
6. Put the browned meat into a heavy pot or braising dish.
7. Pour off most of the fat, lower the heat, and add: 2 onions, peeled and cut into quarters, 2 cloves (stick them into onion quarters), 2 carrots, peeled and cut into 2-inch chunks, 2 sprigs each of thyme, savory, and parsley, 1 bay leaf, A few peppercorns.
8. Cook until slightly browned and add to the beef in the pot.
9. Return the pan to the stove and raise the heat.
10. Pour in: 3 tablespoons brandy (optional).
11. This may flame up, so be careful.
12. Then add: 1 3/4 cups red wine.
13. Cook until reduced by two thirds, scraping up all the brown bits from the bottom of the pan.
14. Pour this over the beef and vegetables.
15. Add: 3 diced tomatoes, fresh or canned, 1 small head of garlic, separated into cloves, peeled, and coarsely chopped, 1 thin strip of orange zest, 2 cups beef stock (or chicken broth).
16. Check the level of the liquid; it should be at least three-quarters of the way up the cubes of beef.
17. Add more if needed.
18. Cover the pot tightly and cook at a bare simmer on the stovetop, or in a 325F oven, for 2 to 3 hours.
19. Check the stew occasionally to be sure that it is not boiling and that there is enough liquid.
20. When the meat is tender, turn off the heat, and let the stew settle for a few minutes.
21. Skim off all the fat.
22. Discard the bay leaf, cloves, and peppercorns.
23. Taste for salt and adjust as needed.
24. Serve sprinkled with a mixture of: 1 tablespoon chopped parsley, 1 or 2 garlic cloves, chopped fine.
25. Stir in 1/2 cup small black olives with their pits 30 minutes before the stew is finished cooking.
26. If using pitted olives, add them after the stew has finished cooking.
27. Use 3/4 cup white wine instead of red wine.
28. Only reduce by half.
29. To make pot roast, keep the meat whole instead of cutting it into cubes.
30. Bottom round or brisket can be used as well as chuck.
31. The liquid should come only halfway up the roast.
32. Increase the cooking time by 1 hour.
33. Soak 1/4 cup dried porcini mushrooms in 1/2 cup hot water for 10 minutes.
34. Drain, chop coarse, and add to the stew along with 2 1/2 tablespoons tomato paste instead of tomatoes.
35. If the mushroom liquid is not too sandy, substitute it for some of the broth.
36. Omit the orange zest.

grassfed beef chuck, salt, oil, bacon, onions, carrots, thyme, bay leaf, peppercorns, brandy, red wine, tomatoes, head of garlic, thin strip of orange zest, beef stock, parsley, garlic

Taken from www.epicurious.com/recipes/food/views/beef-stew-387068 (may not work)