Boeuf en Daube Provençale (Provençal Beef Stew)

• 2 tbsp Olive oil
• 150 g Streaky bacon
• 2 medium Carrot
• 2 pieces Celery
• 4 cloves Garlic
• 900 g Beef stew meat
• 750 ml Red wine
• 500 ml Beef stock
• 400 g Canned whole peeled tomatoes
• 1 tsp Dried orange zest
• 6 sprigs Fresh thyme
• 2 Bay leaves

1. Heat the olive oil in a Dutch oven over medium heat. Add the streaky bacon and cook for 6 to 8 minutes, stirring, until the fat has rendered and the bacon is lightly golden. Lift the bacon out to a plate, leaving the fat in the pot.
2. Cut the carrot and celery into chunky pieces, then crush the garlic. Add the carrot and celery to the pot and cook for 6 to 8 minutes until starting to soften, then stir in the garlic for 1 minute until fragrant.
3. Increase the heat to medium-high and add the beef in a single layer, working in batches if needed. Brown well on all sides, about 8 to 10 minutes total, then return all the beef to the pot. Stir the bacon back in.
4. Pour in the red wine and bring to a gentle boil, scraping up any browned bits from the base of the pot. Simmer for 5 minutes to reduce slightly. Add the beef stock.
5. Add the canned whole peeled tomatoes, crushing them with a spoon as they go in. Stir in the dried orange zest, then add the thyme and bay leaves. Bring to a very gentle simmer.
6. Cover and cook on the lowest heat for 2 hours 45 minutes to 3 hours, stirring occasionally, until the beef is meltingly tender and the sauce is rich. If the sauce looks thin, uncover for the last 20 to 30 minutes to reduce. Remove the thyme sprigs and bay leaves before serving.

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