This is my new and improved rendition of Boeuf Bourguignon — it has a rich sauce and the beef is fork-tender. Julia Child urges you to buy a marbled boneless chuck, blade or pot roast in one piece, not supermarket cubed stewing beef, and cut into 1- to 2-inch chunks. I like to use cremini (brown) mushrooms. The secrets of this dish is due to large chunks of meat and the splash of orange at the end. Like most stews, it tastes better the next day. Spoon off any congealed fat on top of chilled stew before reheating. Great served with creamy mashed potatoes.

3 lb (1.5 kg) beef boneless chuck, blade or pot roast, cut in 1- to 2-inch chunks
4 tbsp vegetable oil (divided)
4 tbsp butter (divided)
3 medium carrots, peeled, cut in chunks on diagonal
2 medium onions, peeled, coarsely chopped
1 rounded tsp kosher salt
¼ cup all-purpose flour
2½ cups dry red wine
2½ cups beef stock
¼ cup brandy or cognac
2 tbsp fresh thyme leaves or 1 tsp dried thyme
2 tbsp tomato paste or 4 tbsp passata
8 oz (250 g) mushrooms, thickly sliced
Finely grated rind and juice of 1 orange
Salt and freshly ground black pepper to taste

Preheat the oven to 325F.

In large heavy saucepan with lid or dutch oven, heat 2 tablespoons vegetable oil with 2 tablespoons butter over medium-high heat. Add beef in 3 batches. Cook about 5 to 7 minutes, turning occasionally, or until well browned on all sides. Transfer to plate with slotted spoon leaving behind as much oil mixture as possible. Repeat with remaining beef. Transfer to plate with browned beef.

Reduce heat to medium. Add 1 tablespoon each vegetable oil and butter to saucepan. Add carrots and onions. Sprinkle on salt. Cook over medium heat about 5 to 7 minutes, stirring, until onions are lightly browned, scraping up browned bits on the bottom of saucepan. 

Add browned beef with juices back to saucepan. Sprinkle on flour. Cook over medium heat about 3 minutes, stirring, so everything is evenly coated with flour. Gradually stir in red wine, beef stock and brandy. Stir in thyme leaves and tomato paste. Bring to simmer over medium heat.

Cover saucepan and transfer to preheated oven and cook, covered, about 3 hours until beef is fork-tender. Skim off the fat on the surface.

Add remaining 1 tablespoon each vegetable oil and butter to large skillet over medium-high heat. Add mushrooms; cook about 5 minutes, stirring occasionally, or until lightly browned. Stir into beef mixture with orange rind and juice. Add salt and pepper if necessary. 

Makes about 6 servings.