Recipe: Catalan Beef Stew (using bacon, red wine and orange peel)

CATALAN BEEF STEW

1 tablespoon olive oil
5 slices bacon, thick-cut, diced
2 pounds boneless beef chuck or bottom round, cut into 2-inch pieces
Salt and freshly ground black pepper, as needed
2 cups chopped yellow onion
2 cups red wine
2 tablespoons orange peel, julienne
2 bay leaves
2 teaspoons minced garlic
2 parsley sprigs, minced
1 cup Spanish black olives, pitted

Heat the oil in a casserole or Dutch oven over medium high heat until it shimmers. Add the bacon, and saute until crisped and browned, 5 minutes. Transfer the bacon to a bowl with a slotted spoon, letting the oil drain back into the casserole.

Return the casserole to the heat. Season the beef generously with salt and pepper. Add the beef (working in batches to avoid crowding the pan) and sear on all sides until brown, about 8 minutes. Transfer the beef to the bowl with the bacon using a slotted spoon.

Add the onion to the casserole and saute, stirring occasionally, until deeply caramelized, 25 to 30 minutes

Return the beef and bacon to the casserole, add the red wine, orange peel, bay leaves, garlic, and parsley; bring the liquid to a boil. Reduce to a simmer. Season the stew to taste with salt and pepper throughout cooking time. Simmer the stew, covered, until the beef is nearly tender, about 2 hours.

Add the olives and continue to simmer until the beef is fork-tender, 1 to 1 1/2 hours.

Makes 4 servings
Source: The New Book of Soups by The Culinary Institute of America