2 1/4 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 sliced
3 Bay leaves
1 tb Thyme; fresh
– OR 1 ts Thyme; dried
6 cl Marc de Provence
– or Cognac 7 1/2 dl Red wine; sturdy, such as
– Cotes de Provence 1 tb Olive oil; (1) extra virgine
6 cl Olive oil; (2) extra virgine
1 ts Peppercorns; whole black
3 Cloves; whole
3 tb Butter; unsalted
500 g Mushrooms
1 tb 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 medium-high 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 medium-low heat. Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, 3 1/2 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.