Cut the Meat: Start by cutting the beef (or your choice of meat) into bite-sized chunks, about 2 inches each. Pat them dry with a paper towel to ensure they brown properly.

Season the Meat: Season the beef with salt and pepper to taste.

Heat the Oil: Heat 2 tablespoons of olive oil or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Brown the Meat: Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides, about 3-4 minutes per side. Remove the browned meat from the pot and set it aside.

Cook the Aromatics: In the same pot, add the diced carrots, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Add the Flour: Sprinkle 1 tablespoon of flour over the vegetables and stir well to combine. Cook for another 1-2 minutes. This step helps thicken the sauce later on.

Add the Orange Zest and Juice: Stir in 1 teaspoon of orange peel (zested) and 100 ml of unsweetened orange juice, deglazing the pan by scraping up any browned bits from the bottom. This adds a citrusy flavor that complements the beef and helps to build the sauce.

Pour in the Wine and Soy Sauce: Add 50 ml of dry red wine and 2 tablespoons of soy sauce to the pot. Stir well to mix all the flavors together. The red wine brings richness to the sauce, while the soy sauce adds umami depth.

Add the Bay Leaf and Rosemary: Add 1 bay leaf and 1 teaspoon of rosemary (fresh or dried) to the pot for extra aromatic flavor.

Add the Beef Back: Return the browned beef to the pot, stirring to combine it with the vegetables and liquid.

Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook slowly for about 1.5 to 2 hours, or until the beef is tender and falls apart easily when tested with a fork. Stir occasionally to ensure nothing sticks to the bottom of the pot.

Check for Doneness: Once the meat is tender and the sauce has thickened, taste the dish and adjust the seasoning with more salt and pepper if necessary.

Serve: Remove the bay leaf before serving. Serve the braised beef hot with a side of mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.