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Ingredients

• 2   large green leek leaves, (about 6 inches long)
• 1   bay leaf
• 1 stalk  celery
• 2 sprigs  fresh parsley, with stems
• 3 sprigs  fresh thyme
• 1 2-inch-long strip  tangerine or orange peel
• 3 tablespoons  extra-virgin olive oil, divided
• 2 ounces  pancetta, or bacon, cut into 1/2-inch pieces
• 3 pounds  beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
• 2 teaspoons  kosher salt, divided
• 1/2 teaspoon  freshly ground pepper, divided
• 2   medium yellow or red onions, chopped
• 3 cloves  garlic, chopped
• 1 1/2 pounds  carrots, sliced into 1-inch rounds
• 2 tablespoons  tomato paste
• 1 pound  button mushrooms, halved if small, quartered if large
• 1 bottle (750 ml)  full-bodied red wine, such as Burgundy or Pinot Noir
• 1/2 cup  chopped fresh parsley
•   Freshly grated zest of 1 tangerine, or orange

Description

The Flavors In A Slow-cooked Beef Stew Improve As It Sits For A Day Or Two, So It Is A Perfect Make-ahead For A Dinner Party. Buy Nicely Marbled Meat, Such As Chuck, For This Recipe.

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