Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef chuck
1 1/3 c White wine vinegar
1/4 c Olive oil
1/2 ts Salt
1/2 ts Fresh ground pepper
1 Bay leaf
2 Cl Garlic; peeled and crushe
1 ts Minced fresh thyme
2 Narrow strips orange peel
2 c Dry red wine
2 tb Minced parsley; for garnish
Buttered noodles;
For accompaniment

Recipe by: the California Culinary Academy Preparation Time: 18:0 1.
Trim meat of excess fat and cut into 2-inch cubes. In a large bowl,
whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay
leaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plastic wrap, and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat remaining 2
tablespoons olive oil over moderately high heat. Brown meat well on
all sides. Add wine and reserved marinade. Bring to a simmer and
cook, uncovered, for 3 minutes. Reduce heat to maintain a bare
simmer. Cover and cook until meat is meltingly tender (about 3
hours). For best flavor, allow stew to cool to room temperature, then
refrigerate, covered, overnight. Reheat gently to serve. Ladle stew
into warm soup bowls, over buttered noodles, if desired, and garnish
each serving with parsley.

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