Recipe ingredients and directions:
Yield: 8 servings
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 parsley
1 celery rib, thickly sliced
3 bay leaves
1 tb fresh thyme or 1 ts dried
6 cl Marc de Provence or Cognac
7 1/2 dl sturdy red wine, such as Cotes de Provence
1 tb olive oil
6 cl olive oil
1 ts peppercorns, whole black
3 whole cloves
3 tb butter
500 g mushrooms
1 tb tomato paste
salt
pepper
1 orange, grated zest and juice
1 pound = 500g
1 ounce = 25g
1/4 cup = 6 cl
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 1 tablespoon olive oil.
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 6 cl olive oil 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.
Serve with potatoes, rice, or pasta, and with the same wine used
in cooking, a sturdy red wine.
Category: Beef Veal Recipes