French Beef Stew with Red Wine

3 lb stew beef, cut into 1 inch cubes

1 (750-ml) bottle Cote du Rhone [I used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]

salt and freshly ground black pepper

3 sprigs fresh thyme

2 bay leaves

3 carrots, peeled and cut into ½ inch slices

1 orange, washed well and cut into 8 wedges [I substituted grapefruit]

1 large onion, peeled and cut into rings

2 cloves garlic, peeled and sliced

olive oil

1 6-oz can tomato paste

3 ½ oz. pitted black olives

Directions at katieatthekitchendoor.com

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