Hearty Beef Stew

1. Prepare the Beef

A day ahead, season the beef cubes generously with salt and fresh-ground black pepper. This allows the seasoning to penetrate the meat, enhancing its flavor.

2. Cook the Bacon

In a heavy-bottomed pan, heat the oil over medium heat. Add the bacon pieces, and cook until they are lightly browned and crispy. Remove the bacon and set it aside.

3. Brown the Beef

Using the same pan, brown the beef cubes in batches. Ensure each piece has a rich brown color on all sides, thanks to the Maillard reaction, which adds a depth of flavor to the stew. Transfer the browned beef to a heavy pot or braising dish.

4. Cook the Vegetables and Herbs

Pour off excess fat from the pan, leaving just a little to cook the vegetables. Add the onion quarters with cloves, carrots, thyme, savory, parsley, bay leaf, and peppercorns. Cook until the vegetables are slightly browned, which enhances their natural sweetness and adds complexity to the stew.

5. Deglaze the Pan

If using, pour the brandy into the pan to deglaze, scraping up any browned bits. Add the red wine and simmer until reduced by two-thirds, concentrating the flavors.

6. Combine Everything

In the heavy pot or braising dish with the browned beef, add the cooked vegetables, reduced wine, diced tomatoes, chopped garlic, orange zest, and beef stock. Mix everything together well.

7. Simmer or Bake

Cover the pot and let the stew simmer gently on the stovetop or bake in a preheated 325°F oven for 2 to 3 hours. Slow cooking breaks down the tough fibers in the beef, making it tender and flavorful. The stew is ready when the meat is fork-tender.

8. Finish the Stew

After cooking, skim off any excess fat from the surface. Remove and discard the bay leaf, cloves, and peppercorns. Taste and adjust the salt if needed.

9. Garnish and Serve

Just before serving, sprinkle the stew with chopped parsley and finely chopped garlic for a fresh, aromatic finish. Serve hot and enjoy the hearty, flavorful stew with loved ones.