"This is a great standby recipe I like to make for my family when the spring nights are still a little cool and we need something a little comforting. It is based on the Provencal Daube, with an addition of olives and a little more tomato than usual. If I were serving this for guests, the only thing needed would be a bottle of Long Meadow Ranch Sangiovese." - Sheamus
3 Tbsp. Napa Valley Select Extra Virgin Olive Oil
4 pounds LMR Grass-fed beef, cut into 1" - 1.5" pieces
6 oz. pancetta or bacon, cut into .5" pieces
1 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 small can of whole peeled tomatoes, hand crushed
1½ cups Long Meadow Ranch Sauvignon Blanc
3 bay leaves
1 small orange, peeled
3 cups beef stock
2 sprigs of thyme
1 sprig of rosemary
1½ cups green olives, pitted
2 tbsp garlic, minced
1 tbsp fennel seed, slightly crushed
Salt and Pepper to taste
Render bacon in a pan with the Napa Valley Select Extra Virgin Olive Oil. Remove bacon from the pan and leave the fat.
Gently season the LMR Grass-fed beef and add it to the pan in three separate batches. Cook until browned.
Add carrots, celery and onion to the pan. Cook for 1-2 minutes, then add the garlic. Cook for 15 seconds, making sure not to brown garlic. Add tomatoes and cook until liquid reduces by half.
Add LMR Sauvignon Blanc, and cook for 1-2 minutes.
Add remaining ingredients and cover. Transfer to an oven at 300°F, for 3 hours, or until the meat is fork tender.
Season with salt and pepper and serve with egg noodle pasta or buttered macaroni.