You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

　　

Ingredients

serves 6

　　4 sprigs fresh thyme

　　1 dried bay leaf

　　3 whole cloves

　　1 teaspoon whole black peppercorns

　　3 strips orange zest (2 to 3 inches each), plus 2 tablespoons fresh orange juice

　　1 medium onion, coarsely chopped (about 1 cup)

　　2 garlic cloves, crushed with the flat side of a large knife

　　1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)

　　3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)

　　1 bottle (750 ml) rich red wine, such as Côtes de Provence, Côtes du Rhône, Syrah, or Shiraz

　　4 pounds beef chuck roast, cut into 1 1/2-inch cubes

　　1/4 cup extra-virgin olive oil

　　1 tablespoon tomato paste

　　1/2 cup homemade or low-sodium store-bought beef or chicken stock

　　1/2 cup Niçoise olives, pitted and rinsed

　　Coarse salt

　　

Step 1

Make a bouquet garni: Put the thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine the onion, garlic, celery, carrots, bouquet garni, and wine in a large nonreactive bowl. Add the beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.

　　

Step 2

Preheat the oven to 300°F. Remove the beef from the wine mixture; pat dry with paper towels. Set aside. Transfer the wine mixture to a heavy pot, and bring to a boil. Reduce heat, and simmer 5 minutes. Set aside.

　　

Step 3

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining oil and beef.

　　

Step 4

Stir the tomato paste into the stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to the wine mixture. Stir in the olives and beef. Season with salt. Bring to a simmer over medium-high heat.

　　

Step 5

Cover the daube; transfer to the oven. Cook 2 hours. Reduce oven temperature to 275°F if the daube starts to boil. After 2 hours, stir in the orange juice. Cook until the beef is very tender, about 30 minutes more.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.