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Daube De Boeufs Aux Champignons Et A L'orange

Category: Soups

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

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

Instructions:

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.