French Stew with Red Wine, Thyme and Blood Oranges (recipe)

An easy dish to make for those winter days--but needs 12-24 hour marinade time. Double the recipe for a family.

1.5 lb stew beef (chuck) cubed
half bottle of red wine
2 sprigs fresh thyme
1 bay leaf
2 carrots
half of 1 blood orange peeled
1/4 to 1/2 onion sliced
1 clove garlic (or half of one frozen cube)
1/2 can of tomato paste (6oz)
1.5 oz olives (optional)
sliced mushrooms (optional)

In a marinade dish, season the meat with salt and pepper; pour the wine, thyme, bay leaf, carrots, oranges, onion and garlic over the beef. Cover and marinate for 12 hours, 24 hours best.

In a deep skillet brown the beef in olive oil then pour the marinade (with the oranges, thyme, bay leaf) into the pan and boil for 5 minutes, skimming the foam. Add tomato paste and 2 1/4 cups of water; cover and simmer for 2 hours stirring occasionally, adding the olives and mushrooms at the last 15 minutes. 

Serve over mashed potatoes.