Ingredients:

• 4 pounds boneless, grass-fed, beef chuck, excess fat trimmed, meat cut into 2-inch cubes
• 1 750-ml bottle of dry red wine
• 3 medium carrots, peeled, cut into large pieces
• 1 large onion, quartered
• 8 fresh thyme sprigs
• 2 garlic cloves, halved
• 2 bay leaves
• 1 large fresh rosemary sprig
• 2 4x1-inch strip orange peel (orange part only
• ½ cup Cinnamon
• 2 tablespoons olive oil
• 2 cups Currants
• 4 tablespoons brown sugar

1. In a large pan, saut? beef cubes in the olive oil until they are golden brown. Add cinnamon and brown sugar, and sauté for another 10 seconds
2. Transfer the beef to a large pot
3. Add the rest of the ingredients except for the currants, and bring to a boil
4. Reduce heat, cover pot and simmer until beef is very tender (about 2 hours)
5. When the beef is tender, remove and discard the vegetables, orange peel, rosemary and thyme
6. Keep cooking uncovered to reduce the liquid until it is thick and the dish have the consistency of a stew
7. Add currants, season with salt and pepper to taste and serve.

This dish can be prepared a day or two in advance and reheated for service. It goes great with pastas, risotto, mashed potatoes, rice and other starches.