====== Slow-Cooked Red Wine Beef Stew ======

A rich French-style beef stew with red wine and vegetables. You'll love the intense flavor and it's so easy to make in a Dutch oven, low and slow! Serve this stew with wide egg noodles or simply with crusty bread and a salad.

Prep Time 25 mins | Cook Time 2 hrs 30 mins | Total Time 2 hrs 55 mins | Servings 6 servings

===== Ingredients =====

  * 3 pounds (1350 g) beef chuck roast
  * Kosher salt
  * 3 tablespoons (45 g) extra-virgin olive oil
  * 3 shallots, finely chopped
  * 2 tablespoons (30 g) all-purpose flour
  * 1 tablespoon (15 g) tomato paste
  * 4 whole garlic cloves, peeled
  * Black pepper
  * 1 1/2 cups (375 ml) hearty red wine, such as syrah, merlot or Cotes-du-Rhone
  * 1 – 2 cups (250-500 ml) beef or chicken broth or water
  * 2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string
  * 2 large carrots, peeled and sliced into 1-inch chunks
  * 1 cup chopped leeks
  * 1 fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges
  * 1 tablespoon (15 ml) extra-virgin olive oil
  * Chopped fresh Italian parsley
  * Grated fresh orange zest, optional

===== Instructions =====
   - 
  - Heat oven to 350 degrees with the rack in the center.
  - Trim the beef of excess fat and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
  - Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
  - Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until it’s softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and 15 turns of the pepper mill.
  - Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
  - Place in the oven to braise for 2 1/2 – 3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.
  - Put the carrots, leeks and fennel in a large skillet with 1/4 cup water, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high heat until the water boils. Cover and lower heat to a simmer. Cook until the vegetables are tender but still colorful, about 10 minutes.
  - Just before serving, stir the vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired. Sprinkle with the parsley and about a teaspoon fresh orange zest. Serve the stew over wide egg noodles, parmesan polenta or with crusty bread alongside.

===== Notes =====

  * Use a 5-6 quart capacity pot.
  * When reheating, add a bit more stock or water to the stew as the sauce will thicken when refrigerated.

source:  https://familystylefood.com/provencal-beef-stew-slow-food-french-style/