Daube de Boeuf Provencal

• 4 sprigs fresh thyme
• 1 dried bay leaf
• 3 whole cloves
• 1 teaspoon whole black peppercorns
• 3 strips orange zest (2 to 3 inches each), plus 2 tablespoons fresh orange juice
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 garlic cloves, crushed with the flat side of a large knife
• 1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
• 3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
• 1 bottle (750 ml) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
• 4 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 tablespoon tomato paste
• 1/2 cup homemade or low-sodium store-bought beef or chicken stock
• 1/2 cup Nicoise olives, pitted and rinsed
• Coarse salt

1. Make a bouquet garni: Put the thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle.
2. Combine the onion, garlic, celery, carrots, bouquet garni, and wine in a large nonreactive bowl.
3. Add the beef, and toss to coat.
4. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
5. Preheat the oven to 300F.
6. Remove the beef from the wine mixture; pat dry with paper towels.
7. Set aside.
8. Transfer the wine mixture to a heavy pot, and bring to a boil.
9. Reduce heat, and simmer 5 minutes.
10. Set aside.
11. Heat 2 tablespoons oil in a large skillet over medium-high heat.
12. Cook half of the beef, turning, until deeply browned, about 2 minutes per side.
13. Transfer to a plate.
14. Repeat with the remaining oil and beef.
15. Stir the tomato paste into the stock; add to the skillet, scraping up browned bits with a wooden spoon.
16. Add to the wine mixture.
17. Stir in the olives and beef.
18. Season with salt.
19. Bring to a simmer over medium-high heat.
20. Cover the daube; transfer to the oven.
21. Cook 2 hours.
22. Reduce oven temperature to 275F if the daube starts to boil.
23. After 2 hours, stir in the orange juice.
24. Cook until the beef is very tender, about 30 minutes more.

thyme, bay leaf, cloves, whole black peppercorns, orange zest, onion, garlic, celery stalk, carrots, red wine, beef chuck roast, extravirgin olive oil, tomato paste, beef, nicoise olives, salt

Taken from www.epicurious.com/recipes/food/views/daube-de-boeuf-provencal-392561 (may not work)