BEEF STEW WITH BLACK OLIVES AND RED WINE

BEEF STEW WITH BLACK OLIVES AND RED WINE image

Yield 6 people

Number Of Ingredients 17

1 small onion
1 large carrot
2 garlic cloves
1 cup packed fresh parsley
6 bacon slices
1 navel orange
4 lb. 1 1/2 inch thick slices beef shin (osso bucco)
2 tbs. olive oil
2/3cup flour
28 to 32 0z. can whole tomatoes
2 750 ml. bottles dry red wine
1/4 cup chopped fresh thyme leaves
2 bay leaves
2 tsp. salt
1/2 tsp peppercorns
4 wholes cloves
1/2 cup (4 oz) brine cured black olives

Steps:

1. Preheat oven to 300. 2. Finely chop onion, carrot, and garlic. 3. Finely chop parsley and bacon. 3. remove a 2 1/2 inch strip of peel from orange with peeler. Remove rest of peel for another use. 4. Cook bacon in 8 quart oven proof heavy kettle over moderate heat, until crisp. Remove with slotted spoon to separate bowl, reserving drippings in kettle. 5. Pat beef dry, cut each piece into 2 inch pieces, reserving bones. 6. Season with salt and pepper. Working in batches, brown in reserved drippings 3 min. per side, transferring to bowl. 7.Add oil to kettle and cook onion, carrots and garlic until soft. 8. return bacon and beef to kettle and stir in flour. cook 1 min. to coat beef. 9. Stir in wine, tomatoes with juice, zest, parsley, thyme, bay leaves, salt, peppercorns, and cloves and bring to a simmer. 10. Cover and cook in oven, 3 hours. 11. Transfer beef and bones with a slotted spoon to a bowl.Scrape marrow from bones, add to beef. discard bones. 12. Discard bay leaves, and zest. 13. pit olives and add to sauce. Boil sauce 20 minutes. return meat to sauce and simmer until heated through. 14. garnish with parsley, serve with rice. 15. May be made 2 days ahead, cooled completely, and chilled.