*  Exported from  MasterCook  *

             DAUBE DE BOEUFS AUX CHAMPIGNONS ET A L'ORANGE

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            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       t            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.



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