Take the meat out of the fridge so that it can come to room temperature while you’re chopping the vegetables.
Finely chop the onion, leeks and crush the garlic. Add a knob of butter and a tbsp of vegetable oil to medium-high heat in a large heavy bottomed pan.
If you have a Le Creuset - now is the time to get it out! Brown the meat on all sides. You’ll have to do this in batches. When the meat is browned, remove from the pan and replace with the chopped bacon.
Fry for a minute, deglaze the pan with a little water if necessary, then add the onion, leek, garlic, and spices. Cook these down on a medium low heat for at least 6 minutes while stirring occasionally to prevent sticking.
Put the meat back in the pan. Cover with red wine, wait until you have a very low simmer, then cover. Leave on the stove for 4 hours.
Check on it from time to time to make sure it isn’t boiling and that you have enough liquid. After 4 hours, put in the prunes. Cover again and wait 30 minutes. Uncover if you have too much liquid to thicken the stew while you prepare the rice.
Chop up half the removed orange peel and fry in 1 tbsp of vegetable oil on medium heat for 1 minute.
Add your rice and fry for another 30 seconds. Add double the amount of water to rice and let simmer uncovered.
Wait until most of the liquid has evaporated and you see holes appear on top of the rice. Now cover, take off the heat and wait for 15 minutes.
Add the tomato paste to the stew and season with salt and pepper if necessary.
Serve your rice and beefy deliciousness scattered with chopped coriander and devour!