Ingredients

• 8 fresh thyme, springs
• 1/2 bunch fresh parsley, springs
• 1 orange, peel (cut into strips)
• 1 garlic clove, smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 teaspoon kosher salt
• 750 ml red wine, Zinfandel
• 3 lbs beef chuck, roast, trimmed and cut into 2 inch chucks
• 4 slices bacon, diced
• 1/2 cup all-purpose flour
• 4 carrots, peeled and cut into 3-inch pieces
• 2 cups onions, peeled (pearl or boiler)
• 2 fennel bulbs, cored and quartered
• 1 tablespoon fresh thyme leave, minced
• 1 cup beef stock or 1 cup beef broth
• 3 roma tomatoes, quartered

Instructions

1. Combine springs of thyme, parsley, half of the orange peel (reserve the remaining peel), orange juice, garlic, bay leaves, peppercorn, 2 tsp salt, and wine in a large nonreactive bowl.

2. Add beef, submerging pieces in the liquid. Cover the bowl; marinate beef in the refrigerator for 8-24 hours.

3. Remove beef from marinate.

4. Using paper towels, blot excess liquid from meat. Season meat with salt and pepper. Strain marinated, reserving liquid and discarding aromatics.

5. Preheat over to 325.

6. Saute' bacon in 7-to-8-qt heavy-bottomed pot or Dutch oven over medium until crisp 8-10 minutes.

7. Transfer bacon to a paper-towel-lined plate; reserve dripping.

8. Dredge beef pieces in flour, shaking off any excess.

9. Brown beef on all sides in bacon dripping in pot over high heat.

10. Work in batches if necessary, adding olive oil if needed. Seat beef aside.

11. Saute' carrots, onions, fennel, reserved orange peel, and thyme in pot, adding olive oil if necessary, until vegetables are browned, 5 minutes.

12. Deglaze pot with 2 cups of the reserved marinated, scraping up browned bits from bottom pot.

13. Return beef and bacon to pot; add beef stock and tomatoes.

14. Cover the pot with tight-fitting lid; transfer to oven until beef is fork tender 2 1/2-3 hours; skim to degrease.

15. Serve daube with egg noodles or broiled potatoes.