Steps

1. In a medium bowl, mix together the flour, mustard and salt. Add the beef and toss to coat with the flour mixture. Shake off excess flour, place meat on a plate and set aside.
2. Heat a large Dutch oven or pot over medium flame. Add the bacon and sauté until it browns and renders its fat. Remove the bacon pieces when they are crispy, reserving the fat. Use the bacon in another recipe or to top salads.
3. Return the pot to a medium flame, add half the beef and brown on all sides. Remove and repeat with the remaining beef.
4. Add the port to the pot and cook down briefly to reduce the liquid. Quickly add the mushrooms, shallots, garlic and orange zest. When the mushrooms have released their liquid and are cooked through, add the stock and return the beef to the pot, along with the potatoes, carrots, and pearl onions.
5. Bundle the thyme and sage together with string and add to the pot. Bring to a boil and then reduce heat to its lowest setting. Simmer for 1 hour, giving an occasional stir. Check beef for tenderness and cook longer if needed. Stir in the peas and cook until tender, another 5 minutes or so, and serve.

Notes

Port makes an unexpected appearance here in this traditional recipe for beef stew. It gives a rich and mellow undertone to its broth.

Serve with warm and crusty French bread and hearty red wine on a cold day.