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