Title: Classic Beef Stew
Categories: Stew Entree Pasta French Ethnic
Yield: 6 Servings

2	lb	Boneless beef chuck; well trimmed, cut into 1.1/2" pieces
2	c	Dry red wine
2	lg	Onions; chopped
1	lg	Carrot; chopped
1		Bay leaf
6		Fresh thyme sprigs OR
1	ts	Dried thyme
2	cl	Garlic; minced
7	sl	Bacon; cut into 1/2" pieces
		Flour
2	c	Beef stock or canned broth
2	lg	Tomatoes; seeded, chopped
4		2"x1/2" orange peel strips
1 1/2	lb	Fettuccine

Combine meat, wine, onions, carrot, bay leaf, thyme, and garlic in lg. bowl. Cover and refrigerate overnight. Using tongs, remove beef from marinade and pat dry; reserve marinade. Cook bacon in heavy lg. Dutchoven over high heat until brown. Using slotted spoon, transfer bacon to paper towels. Season beef with salt and pepper. Toss beef in flour to coat. Working in batches, add beef to drippings in Dutch oven and brown on all sides, about 7 mins. per batch. Return all beef to pot. Add stock, tomatoes, orange peel, marinade and bacon; bring to boil. Reduce heat, cover, and simmer 1 hr.

Uncover pan and simmer until meat is tender and sauce thickens, stirring occasionally, about 1 hr. 15 mins. Discard bay leaf. Season stew to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.

Cook pasta in lg. pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta among plates. Top with stew. Serve.

Source: Bon Appetit, 5/95

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