Hagafen Beef Stew with Pinot Noir

Method

1. In a large porcelain bowl, cover the meat with Pinot Noir and add the bay leaf, thyme and pepper. Marinate in the refrigerator for at least 6 hours, or overnight.
2. Drain the meat, keeping the marinade, and pat it dry. Let it sit for an hour before cooking.
3. Heat the oil in a heavy stew pot or Dutch oven over moderately high heat and brown the meat in batches, setting each batch aside.
4. Return all the meat to the pot with the garlic, onion, tomatoes, orange peel and the reserved marinade. Bring to a boil, then turn the heat down until the stew just bubbles.
5. After about half an hour, add the vegetables. Keep cooking until the meat is fork-tender and the vegetables are done, usually 45 minutes to an hour more.
6. For a thicker stew, stir in a little cornstarch mixed with water while it bubbles, or lift out the meat and vegetables and boil the broth down. For a soupier one, add garden peas and sliced mushrooms at the end.
7. Serve with garlic mashed potatoes or noodles.