Slow-Cooked Provençal Beef Stew Recipe
INGREDIENTS
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2 large leek(s), leaves, green, (about 6 inches long)
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1 whole bay leaf
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1 stalk(s) celery
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2 sprig(s) parsley, fresh, with stems
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3 sprig(s) thyme, fresh
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1 piece(s) orange peel, or tangerine peel, 2-inch-long strip
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3 small oil, olive, extra virgin, divided
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2 ounce(s) pancetta, or bacon, cut into 1/2-inch pieces
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3 pounds beef, stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
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2 teaspoon salt, Kosher, divided
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1/2 teaspoon pepper, black ground, divided
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2 medium onion(s), yellow, or red, chopped
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3 clove(s) garlic, chopped
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1 1/2 pounds carrot(s), sliced into 1-inch rounds
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2 tablespoon tomato paste
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1 pounds mushrooms, fresh small button, halved if small, quartered if large
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3/4 liter(s) wine, Burgundy, or Pinot Noir or other full-bodied red wine, (750 mL)
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1/2 cup(s) parsley, fresh, chopped
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2 teaspoon orange peel (zest), grated, or tangerine zest, (zest from 1 whole tangerine or orange)
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