Pseudo-provencal beef braise

This is actually a variation on a lamb braise — which I like somewhat better but it’s more difficult to get the appropriately cheap cut of lamb without a large quantity of extraneous bones. It’s a good dish to make the night before for a potluck, because it seems to improve by sitting overnight in the fridge.

Chop up and saute one medium onion in olive oil in a cover-able saute pan. Add approx 1-1.5 lbsĀ  simmering steak cut up into cubes (e.g., a bottom blade steak) and brown. Add 1 cup red wine, 1 cup V8 juice, approx. 1 tsp Herbes de Provence, 2-3 cloves chopped garlic, and chopped grated rind of one orange. Add salt and pepper to taste. Cover and simmer on low heat for approx. one hour.

Remove beef with slotted spoon and reduce simmering sauce by one half. Add beef to pan to warm and serve, or hold in refrigerator to serve next day. Serves 2-3.

I am still dithering about the onion btw. It adds depth and its presence means the beef browns more gently, but it may muddy the flavours a bit.