Yield: Serves 6

Ingredients

• 1/2 cup olive oil
• 3 pounds tenderloin beef, cut into 1 1/2-inch cubes
• 1 medium onion finely chopped
• 1/2 cup flour
• 1/2 cup red wine
• 3 cups pureed fresh or canned tomatoes
• 1 teaspoon juniper berries
• 2 bay leaves
• 1/2 teaspoon herbs de Provence
• 1 teaspoon sugar zest from 1 lemon
• 4 tablespoons finely chopped parsley

Instructions

Heat the oil in a heavy pan over medium heat. Dust the meat with the flour. Add the meat a few pieces at a time and sauté until browned all over. Repeat until all the meat is browned.

Remove the meat from the pan and sauté' the onion for 3 to 5 minutes until transparent. Add the red wine and using a wooden spatula or spoon, loosen any of the pieces stuck to the bottom of the pan.

Add the browned meat, tomatoes, juniper berries, bay leaves, herbs de Provence, vinegar, sugar, salt and pepper.

Bring to boil, reduce the heat and simmer, covered, for about 90 minutes, or until the meat is tender and the sauce has been reduced to a thick consistency. Remove the lid after 60 minutes and allow the sauce to reduce and thicken. If not thick enough, you can add a teaspoon of arrowroot dissolved in 1/4 cup water. Set aside until ready to use.

Then, 15 minutes before serving, stir in the grated lemon zest and reheat the stew either in the oven at 350 degrees Fahrenheit or on the stovetop over medium-to-low heat.

Serve over the orzo pasta and garnish with the chili cream and chopped parsley.

Orzo

Ingredients

• 1 (1 pound) box orzo (rice-shaped pasta; not Greek)
• 2 cups chicken stock
• 2 tablespoons butter
• 1 cup Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper
• 1 packed teaspoon finely grated fresh orange zest
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper

Instructions

Cook orzo in a large pot of boiling salted water and chicken stock until almost done, around 6 to 8 minutes. Drain in a colander and add back to the same pot.

Add the cream, fresh thyme, butter and stir in the Parmesan cheese. Season with salt and pepper.

Transfer orzo to a two-quart heavy saucepan and add stock and zest. Simmer over moderate heat, stirring constantly until stock is absorbed, about 5 minutes.

Serve immediately with the beef stew.