Provencal Beef Stew

Using cheesecloth, wrap thyme and bay leaves into 2 bundles, dividing equally. Combine 1 herb bundle, beef, wine, orange peel and 1 tablespoon fennel seeds in a large nonreactive bowl. Cover and refrigerate overnight.

Using slotted spoon, remove beef from marinade and pat dry. Reserve marinade; discard herb bundle and orange peel.

Heat oil in large enamel-coated cast-iron Dutch oven over medium-high heat. Add bacon and saute until golden, about 7 minutes. Transfer bacon to large bowl. Pour off all but 3 tablespoons fat from pot. Working in batches, add beef to Dutch oven and cook until brown on all sides, about 8 minutes per batch. Transfer beef to bowl with bacon. Add onions and garlic to Dutch oven and saute until tender, scraping up any browned bits from bottom, about 5 minutes. Add beef and any accumulated juices from bowl, and reserved marinade; bring to boil. Reduce heat to medium-low. Cover partially and simmer until almost all liquid has evaporated, stirring occasionally, about 40 minutes.

Add remaining herb bundle, 1 tablespoon fennel seeds, and just enough water to cover beef. Season with salt and pepper. Cover partially and bring to boil over medium-high heat. Simmer over medium heat 1 hour. Add carrots and continue simmering until beef is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour longer. Season daube to taste with salt and pepper. Stir and cook 5 minutes longer. Remove herb bundle.

Transfer daube to bowls and serve immediately.

Recipe created exclusively for Cooking.com by Susan Herrmann Loomis, author of Italian Farmhouse Cookbook.