Mudslide Stew

We remade this stew on the anniversary of the day it was created.  This recipe was created during Hurricane Tomas, and here is an excerpt from my cook book on that day ... 

“November 2nd, 2010

Power has been restored and our tank is full of water, but we are starting to hear of the devastation around the island.  Parts of the windward and south coast were badly hit by mudslides.  In need of some comfort food, we made ... Mudslide Stew.”

1.5 lb beef steak, trimmed and thinly sliced across the grain into bite size pieces
1 med onion thinly sliced
4 cloves garlic, minced
2 bay leaves
1 whole cinnamon stick
2 whole star anise
1 sour orange, zest only
3 cups dry red wine
3 carrots diced
2 1/2 tbsp butter
2 tbsp olive oil
4 tbsp flour
1/4 lb mushrooms sliced
salt to taste
2 tsp ground black pepper
4 cups beef stock

Place beef, onions, garlic, spices, orange zest and red wine in a large bowl.  Cover and refrigerate for at least 4 hours.  Drain the meat and vegetables, reserving the marinade.  Separate out the meat, bay leaves, cinnamon and star anise.  In a large dutch oven, heat butter and oil over medium heat then brown the meat in batches and set aside. When done, add onions and carrots to the pot and saute for 5 minutes then sprinkle with flour and cook until it starts to brown.  Slowly add reserved marinade, stirring continuously and scraping up the brown bits.  Return meat, bay leaves, cinnamon and star anise to pan and add mushrooms.  Season with salt and pepper.  Add stock and bring to a boil.  Reduce heat to low, cover and simmer for 2.5 hours until meat is tender.  Remove star anise, cinnamon and bay leaves.  Serve with biscuits or over mashed potatoes.