Beef and Wine Stew from Provence

• 2 ¼ lb rump of beef
• 1 1/c cups Côtes du Rhône red wine
• 3 tablespoons olive oil
• 1-2 cloves garlic, crushed
• 1 teaspoon herbes de Provence
• Salt
• 6 peppercorns
• ½ cup diced lard fumé or smoked fatty bacon
• 1 medium onion, chopped
• 8 ounces tomatoes, peeled and chopped
• A strip of orange peel
• 2 anchovy fillets, chopped
• 2 tablespoons whole black olives

Trim any fat from the beef. In a bowl large enough to hold the meat, mix the wine with the olive oil, garlic, herbs, some salt and the peppercorns. Add the meat to the marinade and turn it over so that it is well coated. It may be easier to put the meat and the marinade in a plastic bag which can be placed in the bowl when sealed. In this way the liquid makes better all-over contact with the meat. Leave the meat in a cold place or the refrigerator for 1-2 days, turning it over now and again.

Cook the lard fumé or bacon with the onion in a cast-iron casserole until the fat runs. Add the beef and sear lightly all over.

Pour in the marinade with the tomatoes, orange peel and anchovies and bring to the boil.

Cover the casserole with a tight-fitting lid and cook in a 325 degree oven, for 2-3 hours until the meat is beautifully tender. Add the olives 10 minutes before serving.

Carve the beef into slices and serve with the sauce (reduced over high heat if need be) and a dish of plain boiled noodles.

 Serves 5 to 6