CHEF JEFF — ONE BYTE AT A TIME: Beef Stew

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Beef chuck stars in this dish, made all the more aromatic with julienne orange peels.

Beef Stew

1 tablespoon olive oil

5 slices bacon, diced

2 pounds boneless beef chuck, cut into 2-inch pieces

Salt and freshly ground black pepper, as needed

2 cups chopped yellow onion

2 cups red wine

2 tablespoons orange peel julienne

2 bay leaves

2 teaspoons minced garlic

2 parsley sprigs, minced

1 cup black olives, pitted

Heat oil in casserole over medium-high heat. Add bacon. Saute until crisp. Transfer bacon to bowl with slotted spoon, letting oil drain back into casserole. Return casserole to heat. Season beef with salt and pepper. Add beef. Sear until brown. Transfer beef to bowl with bacon using slotted spoon, letting oil drain back into casserole. Add onion. Saute, stirring occasionally, until caramelized. Return beef and bacon to casserole. Add wine, orange peel, bay leaves, garlic and parsley; bring to boil. Simmer gently, covered, until beef is almost tender. Add olives. Simmer until beef is fork-tender. Serve.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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