Recipe - Daube De Boeufs Aux Champignons Et A Lorange

2 One fourth kg Stewing beef
into large pieces, each
about 4 ounces
4 Carrots; peeled and cut
Into rounds
3 md Onions; coarsely chopped
2 Garlic cloves
1 Sprig of parsley
1 Celery rib; thickly cut or sliced up
3 Bay leaves
1 tablespoon Thyme; fresh
OR
1 teaspoon Thyme; dried
6 cl Marc de Provence
or Cognac
7 One half dl Red wine; sturdy, such as
Cotes de Provence
1 tablespoon Olive oil; (1) extra virgine
6 cl Olive oil; (2) extra virgine
1 teaspoon Peppercorns; whole black
3 Cloves; whole
3 tablespoon Butter; unsalted
500 g Mushrooms
1 tablespoon Tomato paste
Salt
Pepper
1 Orange; grated zest and
juice

One day before serving the stew: In a large nonreactive bowl, combine the
meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme,
marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a
piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate
for 24 hours, stirring once or twice. Let the meat and vegetables return to
room temperature. With a slotted spoon, remove the meat from the marinade.
Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the
liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
Bring to a boil over mediumhigh heat. Boil for 5 minutes to reduce
slightly. Remove from the heat. In a large skillet, melt the butter in the
olive oil (2) over high heat. When the foam subsides, add half of the meat.
Saute, tossing, until browned all over, about 5 minutes. With a slotted
spoon, transfer the meat to the liquid in the casserole. Repeat with the
remaining meat. In the same skillet, saute the reserved vegetables until
browned, about 7 minutes. Transfer the vegetables to the casserole. Add the
mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set
aside. Stir the tomato paste into the casserole. Bring to a simmer over
mediumlow heat. Reduce the heat to very low and simmer, skimming
occasionally, until the meat is very tender, 3 One half to 4 hours. Stir in salt
and pepper to taste, the mushrooms, and the orange zest and juice. Discard
the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated
2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with
potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy
red wine.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini