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Ingredients

Serves 6

• 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

Description

You Can Make This Stew A Day Ahead To Allow Its Flavors To Mellow And Mingle.

Martha Stewart