Beef Stew With Orange and Rosemary

• 1 tablespoon olive oil
• 2 slices pancetta or bacon, cut into 1/2-inch pieces
• 1 1/2 pounds lean stewing beef, cut into 1 1/2-inch pieces
• 1 onion, chopped
• 1 tablespoon all-purpose flour
• 1 garlic clove, minced
• 1 to 1 1/2 cups chicken or meat stock, preferably homemade
• 1 cup dry red wine
• 1 tablespoon tomato paste
• Herb bouquet (thyme, parsley and bay leaf tied in cheesecloth)
• 2 branches rosemary (or 1 teaspoon dried)
• 4 strips orange peel
• Coarse salt and freshly ground pepper to taste

1. Heat the oil in a heavy casserole and add the pancetta or bacon.
2. Dry the cubes of beef with paper towels and brown them a few pieces at a time.
3. Remove and add the onion.
4. Brown lightly.
5. Stir in the flour and cook for two to three minutes without browning.
6. Return the beef with its juices to the casserole.
7. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper.
8. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
9. Remove herb bouquet and rosemary sprigs.
10. Correct the seasoning and serve.

olive oil, pancetta, lean stewing beef, onion, flour, garlic, chicken, red wine, tomato paste, bouquet, rosemary, salt

Taken from cooking.nytimes.com/recipes/4441 (may not work)