You can make this stew 1 day ahead to allow its flavors to mellow and mingle.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Make a bouquet garni: Put the thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine the onion, garlic, celery, carrots, bouquet garni, and wine in a large nonreactive bowl. Add the beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
Step 2
Preheat the oven to 300°F. Remove the beef from the wine mixture; pat dry with paper towels. Set aside. Transfer the wine mixture to a heavy pot, and bring to a boil. Reduce heat, and simmer 5 minutes. Set aside.
Step 3
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining oil and beef.
Step 4
Stir the tomato paste into the stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to the wine mixture. Stir in the olives and beef. Season with salt. Bring to a simmer over medium-high heat.
Step 5
Cover the daube; transfer to the oven. Cook 2 hours. Reduce oven temperature to 275°F if the daube starts to boil. After 2 hours, stir in the orange juice. Cook until the beef is very tender, about 30 minutes more.
