The flavors of this amazing stew are subtle yet satisfying. This dish is traditionally prepared over the course of three days: one day to marinate, one day to cook and one day for flavors to mature in the refrigerator.

Serving: 4 to 6

2 pounds stewing beef such as bottom round or chuck
1 pound short ribs
2 onions, 1 cut in half and the other sliced into 1/3-inch slices
1 pound carrots, thinly chopped
1 bouquet garni (in cheese cloth combine 4 bay leaves, several sprigs rosemary, thyme, parsley, 1 whole clove and 6 black peppercorns, and tie up with kitchen string)
6 strips fresh orange peel
2 sprigs fresh lavender or 1 sprig dried
6 juniper berries, crushed
1 bottle rich red wine such as Cotes du Rhone
1 tablespoon red wine vinegar
4 strips bacon
2 tablespoons olive oil (additional if needed)
3 cloves garlic, minced
2 tablespoons tomato paste
Salt and pepper to taste
Cooked small potatoes for serving

Cut the beef into 2-to-3-inch pieces. In a large bowl combine the beef, the halved onion, half the carrots, the bouquet garni, orange peel, lavender, juniper berries, wine and vinegar. Marinate for 8 hours or overnight in the refrigerator.

Strain the beef and vegetables in a colander over a bowl and save the liquid. Remove the beef and pat dry with paper towels; set aside. Place the marinated vegetables and the bouquet garni in the reserved liquid; set aside. In a large Dutch oven, cook the bacon strips until crisp and brown; remove the bacon onto a paper-towel-lined plate and set aside, leaving the bacon fat in the pan. Add the olive oil to the bacon fat. When hot add the beef in batches -- do not crowd the pan -- and brown on all sides, about 10 minutes per batch. Remove the last batch of beef and add the sliced onion and the remaining carrot slices and cook until golden brown, about 10 minutes. Add the reserved liquid with the bouquet garni and vegetables, the browned beef, garlic and tomato paste. Bring to a boil and skim any foam that forms on top, reduce heat to low and simmer for 3 to 5 hours until the beef is fork tender. Adjust the seasoning with salt and pepper; crumble the reserved bacon and add to the stew. Serve with cooked potatoes. If making a day ahead, refrigerate and then skim off any visible fat from the top before reheating.

Source: Rori Trovato