*  Exported from  MasterCook  *
 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
    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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