Instructions

1. On a large rimmed baking sheet season the beef with kosher salt and pepper. Flour well, shaking off excess and set aside.
2. In a large dutch oven cook the bacon pieces over medium-high heat until well browned and crisp. Remove and drain on paper towels.
3. Add 1 Tbsp. of olive oil to the pot if dry. Add floured beef and cook on all sides until browned. Remove from pot, set aside and continue cooking the remaining beef in batches adding more olive oil if necessary.
4. After all the beef has been browned and set aside, add the onion and celery to the pot. Lower heat and cook stirring and lifting the browned bits off the bottom of the pot.
5. When the onion and celery are softened add the garlic and cook for 1 minute.
6. Add the red wine, beef broth, tomato sauce, orange peels, bay leaf and cloves to the pot.
7. Add the beef back to the pot. Set over a low flame, cover and cook stirring occasionally until meat is fork tender, about 2 – 2 1/2 hours.
8. When meat is tender add the carrots and potatoes to the pot.
9. Cook for 20 – 30 minutes until vegetables are tender.
10. Add the peas and cook for 5 minutes more until peas are cooked and heated through.
11. Serve over pasta with a slice of crusty whole-grain bread.