Beef Casserole

In a large saucepan or Dutch oven over medium-high heat, warm the oil with the butter until melted and almost sizzling. Add the onions and sauté, turning frequently, until browned on all sides, about 10 minutes. Remove the onions with tongs or a slotted spoon.

In a large bowl, mix together the flour, salt, and pepper. Add the beef and coat evenly with the seasoned flour.

Working in batches, if necessary, cook the beef in the fat that remains in the pan, stirring frequently, until the beef is browned evenly on all sides, about 5 minutes.

Add the tomato paste and stir to coat the beef. Add the wine, broth, basil, thyme, orange peel, and carrots. Return the onions to the pan. Stir thoroughly and bring the mixture to a simmer. Reduce the heat to medium, cover, and simmer until the beef is tender, about 1 hour.

Taste and adjust the seasonings, if necessary. Remove and discard the orange peel. Serve the stew over the hot noodles.