-
1
Cut beef into 8 chunks; place in nonmetallic bowl.
-
2
Add wine, thyme, salt and pepper; mix well.
-
3
Cover and marinate in refrigerator, stirring occasionally, for 24 hours.
-
4
Sprinkle half of the bacon in large Dutch oven or tall covered casserole.
-
5
Place remaining bacon in large bowl.
-
6
Drain tomatoes (reserve juice for another use, such as soup or sauces) halve tomatoes and squeeze out seeds.
-
7
Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.
-
8
With slotted spoon, arrange half of the beef over bacon in Dutch oven; cover with half of the tomato mixture.
-
9
Add bay leaves and orange rind.
-
10
Repeat layers of beef and tomato mixture.
-
11
Whisk tomato paste into marinade; pour into pan.
-
12
In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste.
-
13
Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal.
-
14
Bake in 400F (200C) oven for 20 minutes.
-
15
Reduce heat to 250F (120C); bake for 4 hours.
-
16
Remove seal.
-
17
Skim off fat; discard bay leaves and orange rind.
-
18
(Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold.
-
19
cover and refrigerate for up to 2 days.
-
20
Reheat, covered, over medium heat, about 30 minutes, or in 375F/190C oven, about 45 minutes.
-
21
).
