Daube de Boeuf Provençale (Provençal Beef Stew with Red Wine and Orange)

• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 2 medium Yellow onion
• 3 medium Carrot
• 4 cloves Garlic
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme
• 1 large Orange
• 500 ml Dry Red Wine
• 400 g Canned tomatoes
• 120 g Black pitted olives

1. Cut the beef into generous chunks. Season all over with the fine sea salt, then lightly crush the black peppercorns and add them.
2. Heat the extra virgin olive oil and unsalted butter in a Dutch oven over medium-high heat. Brown the beef in batches until well coloured, 6 to 8 minutes per batch, then transfer to a plate.
3. Lower the heat to medium and add the onions and carrots. Cook, stirring, for 8 to 10 minutes until softened and lightly golden, then stir in the garlic for 1 minute.
4. Use a vegetable peeler to remove wide strips of orange peel, avoiding the white pith, and add the peel to the pot. Pour in the red wine and bring to a simmer, scraping up any browned bits from the base.
5. Return the beef and any juices to the pot, then add the canned tomatoes, bay leaves and thyme. Bring back to a gentle simmer, cover with a lid slightly ajar, and cook on very low heat for 2 hours, stirring occasionally, until the beef is very tender.
6. Stir in the olives and simmer uncovered for 15 to 20 minutes until the sauce reduces to a rich gravy that coats the back of a spoon. Remove the bay leaves, thyme sprigs and orange peel, then taste and adjust seasoning with a little more fine sea salt if needed.
7. Rest the daube off the heat for 5 to 10 minutes before serving so the sauce settles. Serve hot, spooning plenty of gravy over each portion.

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