Beef and stew

Ingredients for 8 servings:

• 2,500 g lean beef goulash
• 6 garlic cloves
• 5 bay leaves
• 2 bunch parsley, flat
• 7 tbsp vinegar (tarragon vinegar)
• ⅛ liter wine, red, dry
• 1 orange(s) (untreated)
• 4 cloves
• 150 g onion(s)
• 200 g bacon, fresh (green)
• 500 g carrot(s)
• 30 g walnuts
• 800 ml beef stock (ad jar)
• Salt and pepper, ground black

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Provençal casserole

Place the meat cubes in a bowl with the whole garlic cloves, bay leaves, and the parsley bundle. Add the tarragon vinegar and red wine. Season with pepper and mix well. Cover and let marinate overnight in the refrigerator, turning once during the marinade. Peel the orange peel thinly, about 15 cm long, and stick the cloves into the peel. Slice the onions and dice the bacon. Fry the bacon in a casserole dish and remove the cracklings. Remove the meat cubes from the marinade and pat dry. Sear the meat cubes in batches in the hot bacon fat, remove with a slotted spoon, and lightly season with salt and pepper. Quarter and halve the carrots lengthwise. Roast the walnuts in a pan without fat until golden brown. Brown the onions vigorously in the remaining fat in the casserole dish, turning occasionally. Add the seared meat cubes, the carrots, orange peel, walnuts, and bay leaves from the marinade. Pour the remaining marinade through a sieve (do not add the garlic cloves to the meat). Pour in the beef stock and mix well. Cover the casserole dish and cook on the floor of the oven at 150°C (300°F) for about 3 hours. This dish goes perfectly with pasta sprinkled with grated Gruyère.