This hearty, rich, piquant, and utterly fabulous beef stew adds a splash of brilliant Provencal sunshine to a winter dinner. It never fails to please. I make this at least twice every winter.
The ingredients that give it the special Provencal zest are herbes de Provence accompanied by orange zest, capers, and anchovies instead of salt. It simmers for a few hours in a mix of red wine and balsamic vinegar.