4 tbsp. olive oil
2 med. onions, chopped
4 cloves garlic, crushed
3 lbs. stew beef, cut in 2-3" pieces
10 plum tomatoes, chopped coarsely (fresh or canned)
6 carrots, chopped in half & quartered
1 tsp. thyme or herbs de Provenc
1 tsp. sage
1 tsp. black pepper
1 tsp. salt
4 bay leaves
8 whole cloves
4 pieces (1/2x4") orange rind
1 c. red wine
Water

Brown beef in batches with 2 tablespoon olive oil in large stock pot. Remove with slotted spoon and set aside. Add remaining 2 tablespoon olive oil, onion and garlic and saute 5 minutes or so until lightly browned. Add remaining ingredients and beef and add enough water to cover. Bring to a simmer, while preheating oven to 250 degrees. Pour the stew into a large (5 quart) casserole or other oven-proof covered dish. Cook for 2 hours, covered. Remove lid and cook 1 to 2 more hours or until beef is tender and stew is thickened.