Ingredients

• 3 lbs beef chuck, cut into 1" pieces
• salt and fresh ground black pepper
• 3 slices of bacon, cut into 1/2 " pieces
• 2 onions, peeled, cut into quarters
• 2 cloves (stick them into onion quarters)
• 2 carrots, peeled and cut into 2" chunks
• 2 sprigs each of thyme, savory, and parsely
• 1 bay leaf
• a few peppercorns
• 3 diced tomatoes, fresh or canned
• 1 small head of garlic, separated into cloves, peeled and coarsely chopped
• 1 thin strip of orange zest
• 2 cups beef stock (or chicken broth)

Directions

1. Season beef generously with salt and pepper, a day ahead if possible.

2. Heat, in a heavy-bottomed pan over medium-high heat the oil and add the bacon. Cook until rendered and lightly brown but not crisp. Remove bacon and add the meat, browning well on all sides, in as many batches as necessary.

3. Put the browned meat into a crock pot. Return the pot to the stove, lower the heat and add the onions, garlic cloves, carrots, thyme, savory, parsley, bay leaf, peppercorns to the heavy pot on the stove. Cook until slightly browned and add to the beef in the crock pot.

4. Return the pot to the stove and raise the heat. Add tomatoes, garlic, zest, and stock or broth, scraping up all the brown bits from the bottom of the pan. pour this over the beef and vegetables.

5. Check the level of the liquid; it should be at least 3/4 of the way up the cubes of beef. Add more if needed.

6. Cover the crock pot and cook 3 or 4 hours on high and 7 to 8 hours on low.

7. Turn off when meat is tender and allow to sit for a few minutes. Skim off fat and discard bay leaf, cloves, and peppercorns. Adjust salt.

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