Boeuf Provençale | Tablas Creek

Ingredients

• 4 ½ cups veal or beef stock
• 1 bottle red wine
• 2 sprigs rosemary
• 1 bay leaf
• 5 strips bacon, cut into 1/2 in. pieces
• ½ cup flour
• ¾ tsp fresh ground black pepper
• ¼ tsp salt
• ½ tbsp ground fennel seed
• 1 ½ lbs. stewing beef, cut into 3/4 in. cubes
• 4 tbsp olive oil
• 2 stalks celery, diced
• 2 cloves garlic, peeled and chopped
• 5 shallots, peeled but whole
• 2 medium carrots, peeled and diced
• ½ tbsp grated orange zest
• 12-15 dry cured black olives, pitted
• 2 large portobello mushrooms, chopped into 1/2 in. slices