Instructions: Preheat the oven to 300 degrees. Pour the olive oil into the bottom of a heavy flameproof earthenware dish or casserole. Add the beef and bacon. Push the herbs and garlic down into the meat and arrange the onion, celery, peppers, carrots, tomatoes, and citrus peel on top. Pour in the wine and sprinkle with a little salt and pepper.

Bring slowly to the boil, then lower the heat, cover, and transfer to the oven and cook for 3 hours. Check occasionally that the stew does not dry out, and add a little extra water if necessary.

After 3 hours, stir in the mushrooms and olives. Return to the oven and cook for 1 hour more, until stew is thick and meat literally fall apart to the touch. Season to taste. At this stage the stew is best left to cool and then refrigerate overnight to improve the flavors. Alternatively, transfer straight to the table and sprinkle with the parsley, anchovies, and garlic garnish before serving.

This recipe yields 4 servings.

Comments: A classic Provencal stew of beef with tomatoes and olives.

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