Recipe: Provencal Beef Stew (stovetop or crock pot)

PROVENCAL BEEF STEW

4 pounds boned beef shank (shin or beef), cut into 2-inch pieces
2 large carrots, cut into 1/4-inch slices
2 small onions, quartered
4 garlic cloves, chopped
Olive oil
Salt
Freshly ground pepper
1 bottle red wine, Cotes du Rhone or zinfandel
3 tablespoons flour
6 ounces bacon or pancetta
3 sprigs fresh thyme
1 bay leaf
1 large strip orange peel
1/2 pound macaroni
1 cup freshly grated parmesan

Combine meat, carrots, onions and garlic in large mixing bowl. Pour 1 tablespoon olive oil over them and sprinkle with salt and freshly ground pepper. Add wine. Cover and marinate for several hours or overnight in the refrigerator. Turn the meat and vegetables in the marinade several times.

Strain meat and vegetables in a large colander over a bowl and reserve the marinade; set aside the carrots and onions in medium mixing bowl.

Pat the meat dry with paper towels.

Put flour on a plate and season with a pinch of salt and freshly ground pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat. A few pieces at a time, dip the meat in the flour, and brown it in the oil. Transfer browned meat to a 7-1/4-quart Dutch oven or to slow cooker's ceramic insert. Season with salt and freshly ground pepper.

Lightly saute reserved vegetables in skillet, adding oil if necessary, over medium-high heat; add to the meat.

In a small pan, cover bacon or pancetta with cold water. Bring water to a boil and simmer for 10 minutes. Drain and cut into 1/3-inch cubes. Add to the meat.

Pour reserved marinade over meat and add thyme, bay leaf and orange peel to the meat. Over low heat, bring meat and marinade to light boil. Place a piece of parchment paper directly over the meat and cover tightly with the lid. Reduce heat to a gentle simmer and cook for 3 hours in Dutch oven, or about 6 hours in a slow cooker. Now and then, peek under the parchment paper and check the meat, skimming off any fat that rises to the top. Transfer meat to a heated platter, cover and reserve in a warm place. Skim off any additional fat that may surface.

Meanwhile, boil 4 quarts of salted water in a stockpot.

Add macaroni and bring back to boil. It will take about 12 minutes for the macaroni to cook (follow package instructions). Drain. In a heated mixing bowl, toss macaroni with 1/2 cup of the cooking juices and sprinkle with salt and freshly ground pepper.

Ladle some of the sauce over the stew. Serve the remaining sauce in a sauceboat, with the macaroni and a bowl of freshly grated parmesan cheese on the side.

(If the stew is prepared ahead of time, refrigerate the meat and sauce separately. When you are nearly ready to eat, remove the fat, if any, congealed on top of the sauce, bring it back to room temperature, and reheat.)

Serves 6
Adapted from source: Slow-Cooked Comfort by Lydie Marshall