Ingredients

20 sprigs fresh thyme 8 bay leaves 5 pounds stewing beef (round or chuck), cut into 2-inch pieces One 750 ml bottle hearty dry red wine, such as one from the Languedoc region 8 strips fresh orange peel (white pith removed) 2 generous tablespoons fennel seeds 3 tablespoons extra-virgin olive oil One 12-ounce bacon piece, cut into 1 1/2-inch chunks 4 medium onions, peeled, coarsely chopped 8 garlic cloves, peeled 4 large carrots, peeled, cut diagonally into thin rounds

Description

Provencal Beef Stew, Recipe

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