french slow-cooked beef stew with red wine

INGREDIENTS

2 lb

beef chuck roast

Kosher salt (Diamond brand)

3 tbsp

extra-virgin olive oil

shallots, finely chopped

2 tbsp

all-purpose flour

1 tbsp

tomato paste

whole garlic cloves, peeled

Black peppercorns in a peppermill

1 1/2 cups

hearty red wine, such as syrah, merlot or Cotes-du-Rhone

1 cup

beef or chicken broth or water

bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string

large carrots, peeled and sliced into 1-inch chunks

1 cup

chopped leeks

fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges

1 tbsp

extra-virgin olive oil

Chopped fresh Italian parsley

Grated fresh orange zest (optional)