Name: Boeuf à la Niçoise: Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles
Ingredients: 3 pounds boneless beef short ribs, cut into 1 1/2-to-2-inch chunks; 1 tablespoon freshly cracked black pepper; 1 tablespoon plus 1/2 teaspoon thyme leaves, plus 6 sprigs; 6 cloves garlic, smashed; Zest of 1/2 orange; 5 tablespoons extra-virgin olive oil; 1 cup diced onion; 1/2 cup diced fennel; 1/2 cup diced carrot; 1 bay leaf, preferably fresh; 3/4 cup San Marzano canned tomatoes, crushed slightly, plus 8 whole San Marzano tomatoes; 1/4 cup balsamic vinegar; 2 1/2 cups hearty red wine, preferably southern French; 4 cups beef or veal stock; 1/2 cup pitted Niçoise olives; 3/4 pound pappardelle; 6 tablespoons unsalted butter; 4 ounces young spinach, cleaned; 1/4 cup plus 2 tablespoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper

This robust stew is best in late winter or early spring, when there’s still a lingering chill in the air. Tomatoes, olives, and red wine, hallmark flavors of the stew’s southern-French provenance, make up its flavorful saucy base. Traditionally, it’s made with a chuck roast, but I find that boneless short ribs yield a more succulent result. The tomatoes help thicken the sauce and add a deep sweetness. This time of year, rather than using mealy, out-of-season tomatoes, I opt for canned San Marzanos. If you can’t find San Marzanos, look for another brand of Italian canned tomatoes.

Recipe notes

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