Gardiane la Camargue - Beef and Wine Stew with Black Olives from Camargue

2 tablespoons of extra virgin olive oil

4 pounds oxtail (weighed with bone) or 3 pounds beef shank, well trimmed of fat and cut into 2- inch pieces (ask the butcher to do this for you)

2 medium onions cut into rounds

4 carrots, peeled and cut into 1-inch lengths 

1 cup beef broth

1 tablespoon tomato paste

1 bottle of full bodied red wine such as a Cotes du Rhone 

5 sprigs fresh parsley, 5 sprigs fresh thyme, and 4 sprigs fresh savory or tarragon  2-3 bay leaves

Peel from 1 orange, without the white pith, in one long spiral (optional)

1 small to medium-size onion, peeled and studded with whole cloves (optional)

5 garlic cloves, peeled and crushed

1 cup chopped imported pitted green olives

1cup chopped pitted black Niçoise olives

Salt and freshly ground black pepper to taste



Preparation:

1. On the day before serving this stew: Combine the meat, garlic, onions, carrots

 and wine in a large bowl. Cover and refrigerate for 24 hours, stirring once or twice (especially once at midnight)

2. Three hours before cooking and the invasion of your guests remove the meat from the refrigerator and let it come to room temperature.

3. Remove the meat from the marinate; drain well. Do not discard the marinade please.

4. In a large casserole, heat the olive oil over medium-high heat.

5. Brown the beef (shank or oxtail) on all sides, working in several batches, if necessary but just don't crowd the meat in the pan this is not a contest.

6. Once all the meat has been browned, return it to the pan where crowding is now permitted. Add the thyme, bay leaves and tarragon, olives, tablespoon of tomato paste, the broth (and a small onion studded with cloves and orange peel -both of which are optional)

8. Cover and bring to a boil. Reduce the heat and barely simmer, half-covered, for 2 hours.

9. Discard the bay leaves and thyme sprigs. Transfer the stew to a deep serving platter.