Daube Provencal

• 2 tablespoons vegetable oil
• 2 pounds beef-stew meat, cut into 2-inch cubes
• 1/2 cup flour
• 1 large onion, peeled and minced
• 4 cloves garlic, peeled and minced
• 1 cup dry red wine
• 6 large carrots, peeled and cut into 1-inch-thick diagonal slices
• 1 medium celery root, peeled and cut into 1-inch cubes
• 10 fresh artichoke hearts
• 2 cups cracked green olives, pitted
• 2 tablespoon fresh rosemary leaves
• 1/4 cup grated orange rind
• 1 allspice berry
• 1 clove
• 1 quart beef broth
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup minced parsley

1. Heat the oil in a heavy-bottom saucepan over medium heat.
2. Sprinkle the beef with flour.
3. Brown the meat in the oil until golden, about 3 minutes per side.
4. Remove meat from pan.
5. Set aside.
6. Add the onion and garlic.
7. Saute until translucent, about 5 minutes.
8. Add the wine.
9. Increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
10. Return the beef to the pot.
11. Add 3/4 of the carrots, 3/4 of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth.
12. Stir to combine.
13. Cover partly and simmer over medium-low heat until the meat is tender, about 1 1/2 to 2 hours.
14. Add the remaining artichoke hearts, carrots and celery root.
15. Continue cooking until tender, about 20 to 30 minutes.
16. Season to taste with salt and pepper.
17. Divide among 4 bowls.
18. Garnish with parsley.

vegetable oil, beefstew meat, flour, onion, garlic, red wine, carrots, celery root, fresh artichoke hearts, cracked green olives, rosemary, orange rind, berry, clove, beef broth, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/4085 (may not work)