Recipe - Daube Provencal Beef Stew

1 pound Beef top round
1 pound Beef cheeks
1 pound Beef shoulder
One half pound Slab bacon; in 1/2" lardons
4 Ribs celery; in 1/2" dice
4 Carrots; in 1/2" dice
2 Onions; in 1/2" dice
1 Head garlic; top cut or sliced up off
1 Orange; in wide pieces, zest
of
1 teaspoon Cinnamon
1 Bouquet garni
4 cup Flour
2 cup Water
Marinade
1 Rib celery; in 1/4" dice
1 Onion; in 1/4" dice
1 Carrot; in 1/4" dice
4 Bay leaves
4 cup Dry red wine
One fourth cup Brandy
4 Cloves garlic

Cut beef into 3inch cubes and place in bowl with marinade ingredients and
toss well. Let stand overnight.

Preheat oven to 265 degrees F.

Remove beef from marinade and drain. Drain liquid from marinade and set
aside. Place bacon into a Dutch oven and set over medium heat. Cook until
fat has rendered and remove bacon. Season beef pieces and brown on all
sides, 6 or 7 pieces at a time. When meat is browned, add celery, carrots,
onions, garlic head, orange zest, cinnamon, bouquet garni and marinade
liquid and bring to a boil. Season with salt and pepper. Add meat to pan.
Make a wet paste of flour and water and roll to form rope. Moisten rope and
line top of Dutch oven with paste. Press top down firmly and cook 5 hours.

Remove, crack crust, open pan and cook 20 minutes more. Serve with fresh
noodles.

Yield: 6 to 8 servings ]]

Notes: Recipes for #ME1A15 Copyright Mario Batali 1997. All rights
reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A15

Posted to MCRecipe Digest V1 #1045 by Sue suechef@sover.net on Jan 26,
1998