Beef Stew Provencal

3 pounds boneless beef chuck

Marinade:

1 navel orange

1 and 1/2 cups dry red wine (or beef broth or cranberry juice)

1 and 1/2 tablespoons dried thyme

Stew Ingredients:

1/2 cups all purpose flour

salt

1/4 teaspoon pepper

1 leek (8oz), washed

1/4 cup butter

2 tablespoons olive or salad oil

10 small white onions (3/4 lb), peeled

1 garlic clove, crushed

2 bay leaves

1 can (1lb 12 oz) tomatoes undrained

4 zucchini (1 and 1/2 pounds), washed

12 ripe olives

chopped parsley

1. Wipe beef with damp paper towels. With sharp knife, cut into 1 and 1/2 inch cubes. Make Marinade: with parer cut strip of orange peel 1 inch wide and 3 inches long. In a large bowl, combine orange peel, red wine and thyme. Mix well. Add beef and toss to coat well.

2. Refrigerate, tightly covered, 2-3 hours. Drain well; reserve marinade and peel. On waxed paper, coat beef cubes with flour mixed with 1 tablespoon salt and the pepper; reserve remaining flour mixture. Trim the leek. Cut off the root, tips and mos of the dark green.

3. With a sharp knife, slice leek crosswise, 1/8 inch thick (this should make 1 cup). In a 6 quart dutch oven, heat butter and oil over high heat. Add beef cubes in a single layer (do not overcrowd). Saute beef over medium heat, turning to brown it on all sides.

4. With tongs, remove beef to bowl as it browns. Continue browning rest (takes about 1/2 hour in all). Add leek, onions and garlic to drippings; cook, stirring, until golden- 10 minutes. Remove. Return beef to Dutch oven. Add bay leaves, tomatoes and marinade.

5. Stir until well combined. Bring to boiling; reduce heat and simmer, covered (place a sheet of wax paper on top, under lid, to catch any liquid), 1 hour. Pare strip of peel around potatoes. Slice zucchini 1 inch thick. Add onions, leek and potatoes to beef.

6. Cook 40 minutes, covered. Add zucchini and olives; cook 20 minutes, or until vegetables are tender. Stir the flour into 1/4 cup water until smooth. Stir into beef. Simmer, uncovered, 10 minutes; stir occasionally. Add parsley.

Serves 8