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3 tablespoons butter
2 pounds beef chuck cubes
Salt and freshly ground black pepper
3 tablespoons flour
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
1 bulb fennel, diced
2 tablespoons garlic, chopped
2 teaspoons herbs de Provence
1 orange, zest and juiced
2 cups red wine
2 cups beef stock
Preheat oven to 350 degrees F.
Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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