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1
Preheat the oven to 375.
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2
Heat 2 tablespoons oil in a Dutch oven or oven-safe, heavy-bottomed pot over med-high heat.
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3
Add the bacon and cook until crisp, 4-5 minutes.
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4
Remove the bacon to a paper towel-lined plate.
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5
While the bacon browns, season the chopped sirloin with salt and pepper.
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6
Working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally, until deep golden brown, about 10 minutes.
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7
Transfer the browned meat to a plate as each batch is browned, adding more oil as needed.
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8
Add the wine to the pot and deglaze the pan, scraping up any brown bits from the bottom of the pan with a wooden spoon.
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9
Bring the wine to a bubble and cook for a couple of minutes to reduce it, then add the beef stock.
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10
Return the meat and bacon to the pot, cover the pot, and transfer it to the oven; bake for 90 minutes.
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11
When the meat has cooked for 60 minutes, place the onions, sugar, and a splash of water in a small saute pan.
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12
Cook over med-high heat until the water has evaporated and the onions are tender and heated through, 4-5 minutes; reserve and keep warm.
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13
While the onions are cooking, heat a medium skillet with 1 tablespoon of the butter and the remaining oil, over med-high heat.
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14
Add the mushrooms and cook until tender and golden brown, about10 minutes; then season with salt and pepper; reserve and keep warm.
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15
Bring a large pot of water to a boil for the noodles; add some salt and the noodles; cook to al dente.
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16
Drain the noodles and return them to the pot.
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17
Add 2 tablespoons butter and the minced chives; toss to combine.
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18
After 90 minutes, remove the beef from the oven and place the pot over med-high heat.
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19
Add the onions and mushrooms to the pot and bring the stew up to a bubble.
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20
Place the pan the mushrooms were cooked in over med-high heat and melt the remaining 2 tablespoons butter.
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21
Sprinkle the flour over the butter and cook the mixture for about 1 minute.
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22
Ladle about 1 cup of the liquid from the Dutch oven into the skillet with the roux and whisk to combine.
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23
Cook for a minute or two to thicken, then stir the sauce back into the stew; simmer the stew until thickened, 5-6 minutes.
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24
Stir in the orange zest.
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25
Serve the stew over the buttered noodles.
