Daube occitane

Method

Heat olive oil in a large heavy-bottomed casserole and brown the beef and pork belly in batches, setting aside. Sauté the onions and carrots until lightly coloured, then add the garlic and tomato paste, cooking for 2 minutes. Return the meat to the pot and add the wine, stock, bay leaves, thyme, rosemary, orange zest, salt and pepper, bringing to a gentle simmer. Cover and cook in a preheated oven at 160°C for 2.5 hours until the beef is tender. Add the mushrooms and olives, return to the oven for a further 30 minutes. Remove the herb sprigs, adjust seasoning, and serve hot in shallow bowls with crusty bread to soak up the rich sauce.