Provençal beef stew

Ingredients for 6 servings:

• 2 large onions, diced
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 2 onions
• 5 cloves
• 1 orange(s), untreated, peel
• 6 large carrots, halved lengthwise
• 4 garlic cloves, diced
• 200 g bacon, streaky, cut into strips
• 1,500 g beef (pot roast), roughly diced
• 1 sprig(s) of thyme
• 1 bunch of flat-leaf parsley
• 1 bay leaf
• 500 ml red wine, dry
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

Boeuf en daube with tagliatelle and green salad

In a roasting pan, sauté 1 diced onion in oil until soft, add the tomato paste, and sauté for 5 minutes. Remove from the heat and let cool. Stud the other onion with orange zest and cloves and place it in the center of the casserole dish. Add the carrots, garlic, bacon, braised beef, thyme, parsley, and bay leaf to the roasting pan and season with plenty of salt and pepper. Pour in the red wine and cover the pan tightly. Bring to a boil and bake in an oven preheated to 150°C for 6 hours, checking several times during the process to ensure there is still enough liquid.