Recipe competition: Daube

This one is from BJ. A French stew of beef, mushrooms and sundried tomatoes cooked in wine with an orange rind. I can think of no more deserving recipe to inaugurate my brand new 22cm cerise Le Creuset cocotte..... it's a really easy recipe, though it does take time to cook, so it's better suited for those slow, lazy winter Sundays (i.e. EVERY Sunday until June.......). It's a substantial, rich stew with earthy flavours and a twist of tangy citrus, and goes well with rice, pasta or potatoes. And having just had some leftovers, I can confirm that it doesn't suffer from being left in the fridge a couple of days. It does, however, help if your wine bottle doesn't have a powdery cork that decomposes upon opening and causes red wine to spray all over your face, white top and kitchen appliances........